My New Sportsfood -- A Pizzaburger!

...Almost sounds like Pittsburgh. Inspired in part by Dyal's hamburger steaks, (Thanks for letting me Steelering your idea, Dyal), I set out to produce a new sportsfood to get my Chargers back on track. Not wanting to go to the grocery store today, I opted to work with what I had on hand, make like a Marine, and adapt, improvise, and overcome.

At first I had a hankering for either my go to favorite meatball pizza or some kind of burger. I resolved to make the patty in a largely meatball fashion with egg, bread, Italian seasonings, and the like. Only exception is that tonight's Parmesan cheese would be external to the meat.

That done, I hit the French bread roll up with some homemade pizza suace.



Didn't have any moozarella, so I topped that with Parmesan that I used for the pork parmesan. Also added a touch of crushed red chile.



Off to the pit for it to do its thing. Finally topped it with thin sliced onion.





Wow and bullseye!--This recipe is a keeper. My goodness, 'twas delicious. The onions kept it in check and balance on the hamburger side, while the meatball pizza (or even sub) also shone through. The beauty of this recipe I see is that it lends itself to adding even more ingredients like bell peppers or mushrooms, olives, etc. Even has something of a football shape, so come on Chargers!

That sandwich would an awesome choice for tailgating, BC! I don't care for ground beef on pizza but give it some Italian flavors and put it on a bun and I'd be all over it!

ScreamingChicken wrote:

That sandwich would an awesome choice for tailgating, BC! I don't care for ground beef on pizza but give it some Italian flavors and put it on a bun and I'd be all over it!

Really great idea, beercuer! It also makes me wonder if it would go well with a few slices of Provolone too.

Actually, I don't need to wonder as I'm pretty sure it would. Provolone works great on my homemade or doctored up store-bought pizzas so it would be fine here.

ScreamingChicken - you could always add a bit of pork or veal and make the patty like a classic Italian meatball. That would go over great with the sauce - and the Parmesan (and the Provolone.....).

Say, thanks guys!

Oh yeah, I think these lend themselves well to all kinds of variations. At the time, I was so wanting to use red rather than yellow onions, but still no regrets. As for the parmesan, it is a very worthy cheese, though I could mention it is more melt resistant than the other cheeses, just in case someone tries it.

This is on the have to try list. Looking real good.

Looks gooooood!

Thank you, Jsperk! Thank you, Dyal!

I can't wait to make another one, and another one after that... .

Always thinking outside the box, my friend! Nice job!

tex_toby wrote:

Always thinking outside the box, my friend! Nice job!

Thanks Tex Go Cowboys! and Go Chargers!