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Beef Dumpling Stew

INGREDIENTS FOR THE STEW 3 lbs. Beef, Lower Quality Cut (Chuck, Round, Barron) 2 Tbsp. Hot Sauce 3 Tbsp. Pepper 2 Onions – Chopped 5 Garlic Cloves – Chopped 3 Celery Ribs – Chopped 3 Carrots – Peeled and Chopped 1 Cup Spinach – Chopped 10-15 Fingerling Potatoes – Small Ones Halved, Bigger Ones Quartered …

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Cheesy Jalapeño Popper Dip

INGREDIENTS FOR THE DIP 1 pack Bacon – diced into ½” pieces 1 package Cream Cheese 1 ½ cup Old Cheddar – Grated 1 ½ cup Mozzarella – Grated 3 Jalapeños – Seeded and diced 2 Green Onion – Diced 2 cloves Garlic – Fine Grated ½ cup Mayo ½ cup Full Fat Sour Cream …

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Cheeseburger Pizza

INGREDIENTS FOR THE DOUGH 5 cups of all-purpose flour 2 teaspoons of sugar 2.5 teaspoons of salt 1.5 tablespoons of instant rise yeast 2 cups of warm water 95-100F (35-38C) 1/4 cup + 1 tablespoon of extra virgin olive oil 1 cup of semolina flour 1/4 cup of ground cornmeal FOR THE PIZZA SAUCE 1/2 …

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INGREDIENTS

FOR THE DOUGH

  • 5 cups of all-purpose flour
  • 2 teaspoons of sugar
  • 2.5 teaspoons of salt
  • 1.5 tablespoons of instant rise yeast
  • 2 cups of warm water 95-100F (35-38C)
  • 1/4 cup + 1 tablespoon of extra virgin olive oil
  • 1 cup of semolina flour
  • 1/4 cup of ground cornmeal

FOR THE PIZZA SAUCE

  • 1/2 Cup of strained tomatoes
  • Dry oregano
  • Dry basil
  • 2 tablespoons of Phlippens Smoked Sauce

FOR THE BURGER SAUCE 

  • 3 tablespoons of mayo
  • 2 tablespoons of ketchup
  • 2 tablespoons of yellow mustard
  • 1 tablespoon of pickle juice
  • Salt and pepper to taste

FOR THE TOPPINGS

  • 1 pound of ground chuck (use lean ground if chuck not available)
  • 1 cup of thick-cut bread & butter pickles
  • 1 white or Spanish onion
  • 8 strips of thick-cut bacon
  • 1.5 cups of mozzarella cheese (not pre-shredded)
  • 1/2 cup of cheddar cheese (not pre-shredded)
  • 2 tablespoons of sesame seeds
  • Salt & pepper to taste
  • 2 tablespoons of bacon fat

DIRECTIONS

  1. Sift the flour, sugar, salt, and instant rise yeast into a stand mixer mixing bowl. Use the dough hook and set mixer to the lowest setting and add dry ingredients. Slowly add warm water then drizzle 1/4 cup of olive oil into the bowl. Mix for 3- 5 minutes.
  2. Grease a large bowl with remaining olive oil and add dough and cover with a towel. Let rise for 1-hour minimum ( I like at least 2) in a covered bowl (use a proof mode in your oven) or leave in a dry warm place.
  3. While your dough is rising, get all your pizza toppings and sauces ready. Form the ground chuck into 4 burger patties and season heavily with salt and pepper. Mix the strained tomatoes with the Phlippens and add dry oregano and basil to taste. Slice 3/4 of the onion into rings and dice the other 1/4. Dry pickles on a paper towel and shred the cheese. Mix burger sauce ingredients in a bowl.
  4. Preheat your grill to 375˚F  (190˚C) and place the bacon on a baking sheet. If cooking on a gas grill, turnoff the burners on one side of the grill and place pan on the unlit side. Cook for 15 minutes (you want the bacon to be about 75% cooked) and reserve the bacon fat to cook burgers.
  5. Place your griddle in the grill and preheat it on high for 15 minutes. Add the reserved bacon fat and cook your burger patties, 2 minutes per side ( you don’t want to cook the burger all the way through). After burgers and bacon have cooled, chop into 1/2″-1″ pieces and set aside.
  6. Turn up your grill to 550˚F (288˚C) and preheat with the pizza stone inside.
  7. Remove the dough from the covered bowl and roll it out in semolina flour into your desired shape and size. Place dough on a pizza peel that has been sprinkled with cornmeal. Add the pizza sauce, mozzarella cheese, pickles, onions, burger chunks, bacon, and cheddar cheese in that order.
  8. When the grill and pizza stone are preheated, slide the pizza onto the stone and cook. After a few minutes add sesame seeds and cook until desired texture and crust (approximately 8-12 minutes total).
  9. Remove pizza and drizzle burger sauce over pizza and raw diced onion. Slice and serve and have your mind blown!

Recipe by Clint – @cookinwithclint