Big Mac Pizza

Big Mac Pizza brings the classic “two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun” taste that you love to pizza in this irresistible recipe! It’s got that craveable fast-food flavour but made fresher than the real thing in your own home for pizza night.

Are you singing the jingle now? I am!

McDonald’s does not make a Big Mac Pizza, but after tasting this pizza, they should consider it. They’re missing out on a delicious menu option.

I’ve never seen a pizza shop that makes one of these, but it is in the running for favorite pizza now

The good news is that it’s pretty darned easy to whip this up at home and nail that certain je ne sais quois that Big Macs have. In fact, when I made this for a couple of my girlfriends they both said “It’s crazy! This tastes just like a McDonald’s Big Mac! How did you do that?”

I have no food secrets folks. I’m going to share EXACTLY how to do this in your own kitchen.

Big Mac Pizza Recipe

Let’s look at our ingredients and equipment lists before we get started on the recipe so you know what to gather. Don’t let the length of the ingredients list stand in the way of making this. They’re all simple ingredients that you’re likely to have on hand already.

Ingredients

1. Pre-Baked Pizza Shell or Pizza Dough
2. Lean Ground Beef
3. Pickle Juice
4. Cornstarch
5. Ketchup
6. Granulated Garlic or Garlic Powder
7. Granulated Onion or Onion Powder
8. American Cheese
9. Shredded Iceberg Lettuce
10. Dill Pickles
11. Onions
12. Burger Sauce

I absolutely love making our Big Mac Pizza with pre-baked pizza shells. I keep homemade ones on hand, but they’re also widely available at grocery stores.

Using a pre-baked pizza crust exponentially reduces the amount of prep time needed for this recipe. If you opt to use store-bought or homemade pizza dough, though, I’ll talk you through making your own par-cooked pizza shell.

It’s a game changer having these bad boys around. Pizza can be yours at the drop of a hat!

Speaking of having pizza on a whim, you can also make the beef mixture up to two days ahead of time. I recommend heating the beef up before spreading it out on the pizza shell.

Let’s chat cheese! Slices of American cheese is the most authentic and melty choice for a Big Mac hamburger, so it’s what I went with here. If you’d like to fawncy your Big Mac pizza up a little, you can sub in a combination of shredded cheddar cheese and mozzarella cheese.

You can use sliced pickles if you like, but I prefer chopping my pickles up into smaller pieces so it’s easier to get a little bit of pickle in each bite. I find sliced pickles pull off whole when you try to bite into the pizza.

I also use homemade Big Mac sauce (Burger sauce) for the “special sauce” Big Mac component. It’s basically a copycat Big Mac sauce. If you want a faster solution, you can use Chick Fil A sauce for a similar look and taste.

Equipment

1. Oven
2. Skillet
3. Ground Beef Chopper (or Sturdy Spoon)
4. Measuring Spoons
5. Measuring Cups
6. Small Whisk or Fork
7. Pizza Pan, Pizza Steel, or Pizza Stone

A couple of words about the equipment because there are a few options listed here. If you’re looking at using pizza dough vs. pizza shells to make your Big Mac pizza, I do recommend using a pan, steel, or stone for the primary bake on the shell before topping it.

If you’re using a pre-baked pizza shell, you can actually bake your pizza directly on the rack of the oven or use a pizza pan, steel, or stone. The choice is yours!

Big Mac Pizza

Preheat the oven to 400ºF.

Crumble the ground beef into a medium skillet over medium heat. Sprinkle the salt and pepper over it and break it up as you brown it.

Take care not to overcook it as it will continue to cook on the pizza in the oven. If there is a large amount of fat, you can pour it off.

Any fat in the neighborhood of 2 tablespoons or so can remain in the pan to bring more flavour to the party. Stir in the ketchup, granulated garlic, and granulated onion.

In a small bowl or jar, stir or whisk together the pickle juice and cornstarch to make a slurry. Pour this mixture over the ground beef and stir well, over medium-high heat, until the sauce thickens and is glossy.

Brush the surface of the pizza shell* (See Notes) with olive oil and sprinkle evenly with sesame seeds. Spread the cooked beef mixture on the dough to within ½-inch of the edges.

Lay the American cheese slices in an overlapping pattern leaving the ½-inch edge free. Bake for 8-10 minutes, or until the crust is golden and the cheese is melted.

You don’t really want to toast the cheese on this pizza. Just melt it!

Transfer the pizza to a cutting board and let it rest for 5 minutes. Scatter the shredded lettuce, chopped pickles, and onions over the top of the pizza, then drizzle with the burger sauce.

If desired, add another sprinkle of sesame seeds over the pizza. Cut into 8 wedges and serve hot or warm.

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Big Mac Pizza

Big Mac Pizza brings the classic “two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun” taste that you love to pizza in this irresistible recipe! It’s got that craveable fast-food flavour but made fresher than the real thing in your own home for pizza night.

Course Appetizer, Main Course, Main Dish, Snack

Cuisine American

Keyword big mac pizza

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4

Calories 852kcal

Author Rebecca Lindamood

Equipment

• oven
• Skillet
• Ground Beef Chopper (or Sturdy Spoon)
• measuring spoons
• Measuring Cups
• Small Whisk or Fork
• Pizza Pan, Pizza Steel, or Pizza Stone

Ingredients

• 1 pre-baked pizza shell (12-inch) See Notes
• 1 teaspoon olive oil
• 2 teaspoons sesame seeds
• 1 pound ground beef
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup ketchup plus 2 tablespoons
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• 1 ½ tablespoons dill pickle brine
• 1 teaspoon cornstarch
• 9 slices American cheese
• 1 ½ cups shredded iceberg lettuce
• ¼ cup chopped dill pickles
• ¼ cup chopped sweet onions or green onions
• ¼ cup Burger Sauce or more to taste

Instructions

• Preheat the oven to 400ºF.
• Crumble the ground beef into a medium skillet over medium heat. Sprinkle the salt and pepper over it and break it up as you brown it.
• Take care not to overcook it as it will continue to cook on the pizza in the oven. If there is a large amount of fat, you can pour it off.
• Any fat in the neighborhood of 2 tablespoons or so can remain in the pan to bring more flavour to the party. Stir in the ketchup, granulated garlic, and granulated onion.
• In a small bowl or jar, stir or whisk together the pickle juice and cornstarch to make a slurry. Pour this mixture over the ground beef and stir well, over medium-high heat, until the sauce thickens and is glossy.
• Brush the surface of the pizza shell* (See Notes) with olive oil and sprinkle evenly with sesame seeds. Spread the cooked beef mixture on the dough to within ½-inch of the edges.
• Lay the American cheese slices in an overlapping pattern leaving the ½-inch edge free. Bake for 8-10 minutes, or until the crust is golden and the cheese is melted.
• You don’t really want to toast the cheese on this pizza. Just melt it!
• Transfer the pizza to a cutting board and let it rest for 5 minutes. Scatter the shredded lettuce, chopped pickles, and onions over the top of the pizza, then drizzle with the burger sauce.
• If desired, add another sprinkle of sesame seeds over the pizza. Cut into 8 wedges and serve hot or warm.

Notes

If you do not have a pre-baked pizza crust, you can use 1 pound of pizza dough. Stretch it gently by hand until you have an approximately 12-inch round.
Pre-bake it on a parchment lined pan or directly on a pizza steel or stone for 8 to 10 minutes, or until the crust is set but still pale. Remove the crust from the oven and proceed to top and bake it as directed above.

Nutrition

Calories: 852kcal | Carbohydrates: 64g | Protein: 38g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 2408mg | Potassium: 545mg | Fiber: 2g | Sugar: 13g | Vitamin A: 787IU | Vitamin C: 3mg | Calcium: 635mg | Iron: 6mg

Frequently Asked Questions

Which are the best Thai spice?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. You can also use clove, cardamom black peppercorn, clove, cardamom clove, cardamom, fennel seed, star anise, cloves and cayenne pepper as spices.

Some other valuable spices include rose petals, bay leaves, curry leaves, pandan leaves, kaffir lime leaves, vanilla beans, tamarind pods, lemon grass, basil, and mint.

Can Thai food contain cumin?

One of the most popular spices used in Thai cuisine is cumin. Combining cumin with ginger, garlic, coriander and other spices can create a variety of flavours that are characteristic for many Thai dishes.

Stir-fries and soups, as well as salads, are some of the most popular uses for cumin. Cumin can also be added to sauces, marinades and dressings. Although cumin is the main ingredient in Thai food, there are other spices that can be used.

Unique flavours are added by fish sauce, garlic cloves, ginger, and chilli peppers. These spices can be combined in different ways to create authentic Thai dishes.

Cumin is an essential ingredient in Thai cooking. It is used in many Thai traditional dishes. The complex flavours of cumin add a special flavor to Thai cuisine. Cumin's distinctive spices are a key ingredient in Thai cuisine.

Chefs can make delicious, unique Thai dishes by adding cumin to their recipes. Cumin is a key component in many Thai dishes.

Can you add spice to a beverage?

I love spices adding flavour to food. But how can you make them live when they're used in drinks.

Spices can bring out the best of any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

But most recipes call for ground spices, meaning you'll need fresh whole spices. Although this is logical, it can be costly, time-consuming, and takes up storage space.

This is where magic happens. You can transform your favourite spices into an easy-to-use powdered form with ingenuity. To make tasty spiced drinks, you can combine them with your favourite beverages.

Two ways can you make powders. The first involves the grinding of whole spices to make fine powder. Another method is to use a mortar & pestle to grind the spices until they are finely ground.

It doesn't matter what method you choose, the result is easier to measure out than whole spices and easier to store. You won't run short of powder, and it keeps well.

You can also experiment with different spices to create new flavor combinations. For minty water you could mix spearmint with peppermint leaves. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Basil, rosemary, thyme and sage are some of the most popular herbs.

The possibilities are limitless. Powdered spices are a great way to make your drinks more flavorful or to enhance dishes like soups and salads.

Thai food contains paprika.

Yes. Yes.

Thai, Mexican, Spanish, Indian and Chinese cuisines include paprika.

Paprika is a product that dates back over 5,000-years to Ancient Greece. The Hungarian language, which means "pepper", is where the word "paprika" came from.

What spices are used to make Thai cuisine?

Thai cuisine is well known for its diverse flavour profiles. These flavours come from unique and flavorful spices that create various delicious dishes.

Thai cooking uses many common ingredients, including galangal kaffir lime leaf, galangal kaffir lemon leaves, chillies, chillies, garlic, shrimp paste, cumin, turmeric, and many more.

Each one of these spices adds to Thai cuisine’s unique flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. The combination of spices allows chefs to create dishes that are both delicious and aromatic. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

How to Store Your Spices?

Keep them out of the sun and heat.

For longer storage, store spices in a dark cabinet. This will help keep them fresh and prevent any deterioration due to oxidation.

Keep your spices out of direct sunlight and in a cool dry place. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices should be stored in an airtight tin or glass jar. Avoid storing spices in plastic containers.

Always check the seal after opening and resealing, as humidity can cause spoilage.

Don't throw out any spice leftovers. Use them instead by adding them into other dishes. For an extended shelf life, you can freeze the vegetables.

Statistics

• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

ncbi.nlm.nih.gov

• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

doi.org

• Vanilla


• Herbs, Spices, and Biomarkers Based on Human Intervention Studies – A Systematic Review

en.wikipedia.org

• Cumin - Wikipedia


• Charlemagne - Wikipedia

amazon.com

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

How To

How to store spices for cooking?

I'll show you how to store spices properly for best results. First, it is important to understand the science behind how foodstuffs are stored.

Because light can diminish the flavour of spices, they should be kept in sealed containers. This is caused by oxidation, which happens when oxygen and organic compounds combine like spices.

To avoid oxidation, spices must be kept in dark cupboards. These conditions can cause spices to quickly lose their flavor.

Keep spices in airtight containers away from direct sun to preserve their flavour.

You can add herbs and spices to water to make a flavoured drink. To make a cinnamon-flavored drink, combine two teaspoons of ground ginger with half a cup of warm water. Stir and mix well. Add a squeezed lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Place the spice mixture on top of the dish and allow it to rest for 5-10 mins before serving.

You can add leftover cooked vegetables, fruits, meats and shellfish to your favorite recipes as snacks.

You can enjoy the fresh flavours of fresh herbs or spices by chopping them up and adding them to food while they are still hot. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Once frozen, transfer to freezer bags or zip-top plastic bags.