http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 I actually had cheeseburger pizza at a chain "God forbid, a chain" locally and it was not half bad.&nbsp; Tazino's is I think a regional chain with a specialty pizza each week (POW-they call it).&nbsp; The cheeseburger pizza was really quite good.&nbsp; Actually I've been pretty impressed by all of the pizza at this chain.&nbsp; It is always fresh and hot and the ingredients are fairly good quality for a chain..best of all....they have a salad bar included in your meal. <br> http://www.roadfood.com/Forums/fb.ashx?m=683989Wed, 01 Feb 2012 12:54:10 GMT That sounds good. <br> &nbsp; <br> I recommend you use Safeway's cold fermented dough, available in their deli.&nbsp; It's the best dough we've found after trying many, including Grimaldi's. <br> &nbsp; <br> http://www.roadfood.com/Forums/fb.ashx?m=683952Wed, 01 Feb 2012 09:37:51 GMT Cheeseburg Pizza - (nothing unusual, but really tasty) <br> &nbsp; <br> <ul><li>I use store bought dough ball, cold ferment for 3-4 days<li>spread dough on oiled parchment, drizzle with swirl of yellow mustard<li>add swirls of tomato ketchup, more than the mustard I prefer<li>(3) 1/4 lb. burgers cooked "rare" on the grill to get grill marks and some grill flavor<li>fine chopped onions if prefered, I use sweet spanish onions<li>cook 1/2 way to get the crust almost done, and other ingredients almost cooked - I use 525 on my stone, lowest rack<li>add american cheese, (it's got to be american for the flavor)<li>american melts quick, so keep an eye on it.<li>Cut and serve, I serve extra ketchup and chopped pickles on the side<li>The grill flavor, and the other ingredients make it as american as can be! </ul> &nbsp; <br> http://www.roadfood.com/Forums/fb.ashx?m=683950Wed, 01 Feb 2012 09:24:59 GMT