Copycat Papa Murphy's Bacon Cheeseburger Pizza with Bobby Flay crust

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

I was so disappointed when Papa Murphy's discontinued this pizza. I finally made it myself and the results were outstanding! The crust is a Bobby Flay pizza dough recipe.

3 ½ to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 ½ cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

corn meal

Burger sauce:

Ketchup

mustard

pizza toppings:

Whole-milk Mozzarella or Italian blend

lb ground beef

6 to 8 slices Crispy Bacon

2 Roma Tomatoes- sliced thin

Mixed Onions (I left off)

Sliced Dill Pickles

Cheddar Cheese

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Roll out dough and sprinkle top with corn meal. Flip dough upside down onto pizza pan and shape. Add burger sauce mixture, followed by ground beef and bacon. Top with sliced Roma tomatoes, pickles, onions if desired and finally cheddar and desired Italian cheeses.

Bake until cheese is golden brown, approximately 30 minutes.

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