So, Patty Melt Pizza: How Did This Happen?
You know how sometimes you just can’t make up your mind? Classic burger or pizza night (again) – but what if you didn’t have to choose? That’s honestly how Patty Melt Pizza became a regular at our house. I remember the first time I attempted it, my husband walked in, sniffed suspiciously (he does that when I’m experimenting), and asked what on earth I was cooking. Let’s just say, when the kids came down and saw what was happening, the excitement level shot through the roof. One minor kitchen disaster, a very smoky oven, and a bowl of caramelized onions later… and now it’s the thing everyone requests when we’ve had a long week (or, okay, when I just want fewer dishes).
Why You’ll Love This Wild Mashup
I tend to make this Patty Melt Pizza when I know dinner needs to feel a little special but I also don’t have the brainpower for anything fancy. My family goes a bit bonkers for the combo of beef, gooey cheese, those sweet onions… My youngest actually said once, “It tastes like a cheeseburger and pizza had a super baby.” I wish I could take credit for that. Plus, this pizza is a fantastic fridge-cleaner – throw on stray slices of bread (yep, I used rye focaccia once!), leftover onions, whatever cheese you find. (I once tried it with smoked gouda…not my brightest idea, honestly.)
The Ingredients List (With Some Wiggle Room)
- 1 ball pizza dough (about 350g – store bought is fine, my grandma was strictly Team Homemade but, eh, life happens)
- 2 tbsp butter (salted or unsalted, whatever is handy)
- 1 large onion, thinly sliced (yellow or white; red works if you’re feeling wild)
- 250g (about 1/2 lb) ground beef (sometimes I use ground turkey, no one notices…except my dad)
- 1/2 tsp Worcestershire sauce (optional, but I swear it’s the magic)
- 1/2 tsp garlic powder (or skip – I forget it half the time honestly)
- 1/2 tsp black pepper
- Salt to taste (a generous pinch for me)
- 1 cup shredded Swiss cheese (my friend uses mozzarella, just to argue)
- 1 cup shredded cheddar cheese (or Havarti if you’re feeling extra fancy)
- 2 tbsp mayonnaise (some folks find this weird but trust me!)
- 2 tsp yellow mustard (or Dijon—living on the edge)
- Half a small loaf rye bread, torn into crouton-ish chunks (totally optional, but adds that “patty melt” vibe)
- Olive oil, for drizzling
Alright, Here’s How You Make It (Honestly, Don’t Stress)
- Preheat your oven to 475°F (245°C). If you have a pizza stone, awesome. If not, a regular sheet pan works fine (I’ve even used a cast iron skillet in a pinch).
- Sauté the onions: Melt the butter in a pan over medium-low heat, then add those sliced onions. Let them cook slowly, stirring every so often. They’ll get all golden and sweet in about 20-25 minutes—don’t rush this step, it’s not worth it, trust me.
- While the onions soften, brown the ground beef: Toss it in another pan over medium heat, break it up, add a sprinkle of salt, black pepper, garlic powder, and a dash of Worcestershire sauce if you’ve got it. Cook until it’s not pink—don’t go full hockey puck.
- Prep your dough: Stretch or roll it out onto parchment. If it fights you, let it rest for a few minutes (I do, every single time, dough is stubborn). Drizzle with a splash of olive oil.
- Mix the sauce: Stir mayo and mustard together in a small bowl. I slather it right onto the dough; if you hate mayo, you can swap for a bit of ranch, but I think the mayo-mustard is classic patty melt.
- Assembly time! Scatter half the Swiss and cheddar over the dough, top with the beef, caramelized onions (try not to eat them all while assembling; I always lose some to snacking), then the rest of the cheese.
- Toss the rye bread chunks with a little olive oil and scatter over the top (not too many, you want that crunch but not a crouton avalanche).
- Bake for 13–16 minutes, until the crust’s golden and the cheese bubbles. If your oven is fussy like mine, check at 12 minutes so you don’t end up with charcoal.
- Let it sit a minute, then slice and dig in. I always manage to burn my tongue because I have no patience, but you might be smarter than me.
Notes (aka: What I’ve Learned The Hard Way)
- If you burn the onions a little…just say they’re “deeply caramelized.” (No one complains.)
- Piling too much cheese makes for a funny-looking pizza, but is there such a thing as too much cheese? On second thought, maybe scale back if you want true pizza vibes.
- Sometimes the rye croutons get too crispy. I started adding them halfway through baking instead of at the start. Works better most times.
Some Variations (And an Honest Fail)
- Turkey instead of beef: Totally works, especially with a bit of extra Worcestershire.
- Pepper jack cheese: Adds a kick (good kick, not a regretful one).
- BBQ sauce swirl: Family debate – I liked it, my son said it was “messing with perfection.”
- Once tried balsamic onions: Would not repeat. Save that for steak night, not here!
If You Don’t Have All the Equipment
You don’t need any fancy pizza peel or a pizza stone—though they’re nice. I often just use a regular old baking sheet. Oh, and if you don’t have a rolling pin? Use a clean bottle of wine (empty or full – totally up to you; no judgment here).
Does This Store Well?
It keeps in the fridge for about two days, sealed in some foil (or, let’s be honest, wrapped in whatever I grab). In my house, leftovers are basically mythical, but on the rare occasion, a cold slice the next morning is honestly chef’s kiss. Or reheat it gently at 300°F until the cheese melts again. But don’t microwave, unless you like sad, rubbery crust.
How I Like to Serve It
I love to hit it with a sprinkle of fresh parsley and maybe a quick grind of black pepper (because I feel fancy). Sometimes, I’ll serve a crunchy side salad or a handful of potato chips—yep, chips on the side like it’s a real diner. My uncle always wanted pickles with his, so that’s a family tradition I roll with occasionally.
Pro Tips (Aka: Things I’ve Messed Up So You Don’t Have To)
- I once tried to save time and cooked the onions hot and fast—nope. Just don’t.
- Letting the dough rest really does make it easier to shape. I’ve got the elbow grease to prove it.
- Check your oven before preheating; I forgot I stored a skillet in mine and woo boy, the smoke alarm drama…
Patty Melt Pizza FAQ (from my own texts and DMs)
- Can I make this gluten-free?
Yep, just use your favorite gluten-free dough and sub out the rye with GF bread or skip ’em. - My cheese slides off – what am I doing wrong?
Try putting some cheese below the beef and onions, some above. Also, don’t overload it (I’ve made that mistake plenty). - Is this better fresh or leftover?
I personally think the flavors kinda settle in and get even better the next day, but it’s top notch hot out of the oven, too. - Can I freeze Patty Melt Pizza?
Sure, freeze slices for up to a month. It’s not quite the same as fresh but still beats a sad frozen store pizza.
And before I forget—one time I dropped the finished pizza (face down, obviously); so if yours comes out a bit wonky-looking, just call it “rustic” and get on with dinner! Best kind of food, in my humble (and slightly clumsy) opinion.
Ingredients
- 1 ball pizza dough (about 350g – store bought is fine, my grandma was strictly Team Homemade but, eh, life happens)
- 2 tbsp butter (salted or unsalted, whatever is handy)
- 1 large onion, thinly sliced (yellow or white; red works if you’re feeling wild)
- 250g (about 1/2 lb) ground beef (sometimes I use ground turkey, no one notices…except my dad)
- 1/2 tsp Worcestershire sauce (optional, but I swear it’s the magic)
- 1/2 tsp garlic powder (or skip – I forget it half the time honestly)
- 1/2 tsp black pepper
- Salt to taste (a generous pinch for me)
- 1 cup shredded Swiss cheese (my friend uses mozzarella, just to argue)
- 1 cup shredded cheddar cheese (or Havarti if you’re feeling extra fancy)
- 2 tbsp mayonnaise (some folks find this weird but trust me!)
- 2 tsp yellow mustard (or Dijon—living on the edge)
- Half a small loaf rye bread, torn into crouton-ish chunks (totally optional, but adds that “patty melt” vibe)
- Olive oil, for drizzling
Instructions
-
1Preheat your oven to 475°F (245°C). If you have a pizza stone, awesome. If not, a regular sheet pan works fine (I’ve even used a cast iron skillet in a pinch).
-
2Sauté the onions: Melt the butter in a pan over medium-low heat, then add those sliced onions. Let them cook slowly, stirring every so often. They’ll get all golden and sweet in about 20-25 minutes—don’t rush this step, it’s not worth it, trust me.
-
3While the onions soften, brown the ground beef: Toss it in another pan over medium heat, break it up, add a sprinkle of salt, black pepper, garlic powder, and a dash of Worcestershire sauce if you’ve got it. Cook until it’s not pink—don’t go full hockey puck.
-
4Prep your dough: Stretch or roll it out onto parchment. If it fights you, let it rest for a few minutes (I do, every single time, dough is stubborn). Drizzle with a splash of olive oil.
-
5Mix the sauce: Stir mayo and mustard together in a small bowl. I slather it right onto the dough; if you hate mayo, you can swap for a bit of ranch, but I think the mayo-mustard is classic patty melt.
-
6Assembly time! Scatter half the Swiss and cheddar over the dough, top with the beef, caramelized onions (try not to eat them all while assembling; I always lose some to snacking), then the rest of the cheese.
-
7Toss the rye bread chunks with a little olive oil and scatter over the top (not too many, you want that crunch but not a crouton avalanche).
-
8Bake for 13–16 minutes, until the crust’s golden and the cheese bubbles. If your oven is fussy like mine, check at 12 minutes so you don’t end up with charcoal.
-
9Let it sit a minute, then slice and dig in. I always manage to burn my tongue because I have no patience, but you might be smarter than me.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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