Serving Size 1 Pizzaburger
Total Fat 29.7g
Total Carbs 53.4g
Dietary Fiber 2.5g
- Buy pre-made pizza dough for one pie, you'll want to use about 1/6 of the dough for each burger. I used 1/4 in the pictures and it was too much dough. Make sure you have enough flour before rolling it out flat. That is the key to keeping it rolling out flat and even without curling up.
- A circle would be the ideal shape, but it really doesn't matter and you'll see later on.
- Place the dough into a greased baking pan, or dish... doesn't matter here, just something that is greased up.
- Prep our sauce by putting the Tomato Paste & Water into a small sauce pot and add in any optional seasonings bring to a boil and let simmer.
- Cook down a round 4oz Burger Patty or Chicken Patty or any type of patty you really want. I made a chicken one and it tasted a lot like chicken parm. That would mostly be because it practically was chicken parm.
- Layer with the sauce first, not too much because it'll make it soggy. Just a thin layer.
- Layer with 4 or 5 slices of pepperoni, a slice of mozzarella cheese, a sprinkle of cheddar jack and the burger.
- Fold the dough around to form a circle and once it's nice and tight, flip it over in the pan, sprinkle on some more cheese and layer with 3 pepperoni slices on top. I sprinkled on some oregano for season and color.
- Bake @ 425°F for 15-20 minutes or until golden brown on top.
- After taking it out of the oven, I cut the burger in half and topped one with lettuce tomato & a dill pickle with a skewer in it for show. This is how the Boston Pizzaburger looks and I wanted to stay authentic to what it is.
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline and in no way represent any actual facts.