All American Cheeseburger Pizza

1. Preheat oven to 500 degrees F.

2. Place pizza dough into 12" circle or retangle.

3. Distribute beef over dough then squeeze bottle of ketchup in light spirals - about 2 Tbs. Repeat using mustard the same way.

4. Distribute caramelized onions over pizza (see step 11).

5. Top with both cheeses.

6. Arrange tomato slices over cheeses.

7. Spread pickle quarters evenly around pizza.

8. Bake in oven for 5 minutes.

9. Turn pizza 180 degrees and bake until golden brown.

10. Cut into slices and serve topped with lettuce and drizzled with Thousand Island dressing.

11. To make caramelized onions: Place onions, salt, vegetable oil, pepper and sugar into pan and cook all ingredients together on stovetop until golden brown.

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Nutrient	Quantity
Total fats	40.0781 g
Protein	103.2456 g
Carbohydrates	371.9083 g
Energy	2213.8316 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0089 g
Water	2663.603 g
Aspartic acid	1.0137 g
Calcium, Ca	1931.8245 mg
Lutein + zeaxanthin	3106.62 g
Fiber, total dietary	26.118 g
Carotene, beta	6296.98 g
Niacin	8.0083 mg
Vitamin A, RAE	698.4903 g
Arginine	1.0076 g
Riboflavin	2.0786 mg
Fatty acids, total saturated 20:1	0.0562 g
Glutamic acid	4.3608 g
Sodium, Na	19124.2974 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0708 g
Total lipid (fat)	40.0781 g
Manganese, Mn	1.7913 mg
Fructose	15.922 g
Proline	0.3674 g
Fatty acids, total saturated 16:0	4.3025 g
Fatty acids, total saturated 8:0	0.8976 g
Sucrose	301.1817 g
Choline, total	389.0947 mg
Sugars, total	333.1273 g
Serine	0.4672 g
Fatty acids, total saturated 10:0	1.0064 g
Fatty acids, total saturated 18:0	1.1766 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.475 mg
Selenium, Se	76.7992 g
Ash	63.7125 g
Fatty acids, total saturated 18:1 undifferentiated	5.4463 g
Pantothenic acid	4.7963 mg
Phenylalanine	0.4601 g
Copper, Cu	1.8735 mg
Betaine	0.134 mg
Thiamin	1.68 mg
Retinol	136.0003 g
Methionine	0.1293 g
Iron, Fe	14.7972 mg
Carbohydrate, by difference	371.9083 g
Phosphorus, P	1233.1719 mg
Folate, total	387.3202 g
Tocopherol, gamma	0.3384 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.0041 g
Lycopene	929.1 g
Alanine	0.5415 g
Cholesterol	229.9672 mg
Valine	0.5177 g
Fatty acids, total saturated 18:2 undifferentiated	2.4119 g
Glycine	0.5595 g
Carotene, alpha	298.14 g
Glucose (dextrose)	15.7852 g
Fatty acids, total saturated 14:0	4.5401 g
Zinc, Zn	7.2709 mg
Isoleucine	0.4826 g
Maltose	0.15 g
Tocopherol, delta	0.0094 mg
Fatty acids, total saturated 12:0	12.8526 g
Fatty acids, total polyunsaturated	4.9648 g
Leucine	0.6763 g
Tocotrienol, alpha	0.0536 mg
Vitamin A, IU	11806.5144 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	387.3202 g
Tryptophan	0.1294 g
Vitamin C, total ascorbic acid	64.694 mg
Phytosterols	352.16 mg
Fatty acids, total saturated 6:0	0.0544 g
Starch	1.476 g
Tyrosine	0.2579 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	525.8107 g
Fatty acids, total saturated	24.8292 g
Histidine	0.2312 g
Fatty acids, total monounsaturated	5.5774 g
Threonine	0.4378 g
Folate, food	387.3202 g
Cryptoxanthin, beta	708.7 g
Vitamin E (alpha-tocopherol)	4.5603 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	278.3869 mg
Lysine	0.6707 g
Potassium, K	4185.559 mg
Cystine	0.0987 g
Fluoride, F	689.128 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 1/2	1208.97	302.394	0
Mozzarella cheese	0.75 cup	0	0	0
Onion	0.25 cup	16	3.736	0.04
Cheddar cheese	0.75 cup	0	0	0
Pizza dough	1	403.4676	0	2.2667
Tomato	2 tomatoes	0	0	0
Romaine lettuce	2 cups	15.98	3.0926	0.282
Mustard	2 tablespoons	1.89	0.3269	0.0294
black pepper	0.25 teaspoon	0	0	0
ketchup	2 tablespoons	403.4676	0	2.2667
Vegetable oil	2 tablespoons	234.464	0	27.2
kosher salt	1 teaspoon	403.4676	0	2.2667
beef	1 cup	0	0	0
dill pickle	16	274.56	55.1408	6.864
island dressing	2 tablespoons	58.5	7.218	3.396