Yesterday I mentioned that we were only briefly leaving the world of pizza for the 8 Days of Cabot and I meant it. True to my word, we’re back with another amazing pizza topped with Cabot Creamery Collective cheese (which they were nice enough to give me.)
Today, we are making my wife’s absolute favorite pizza in the whole world:
My wife fell in love with this pizza when she had it at a restaurant called Gino’s East in Chicago, IL and she still talks about it even though she had it four years ago. So every now and then, when I get the urge to experiment with pizza, I try to recreate what she had there. Strange how a little Cabot Seriously Sharp got the urge going.
There was only one problem… my wife is now vegetarian. Never one to be daunted by a little thing like vegetarianism and knowing that Cabot does not use animal-based rennet (did you hear that vegetarians??) , I grabbed a little Fantastic sloppy joe mix and it was pizza time.
Vegetarian Cheeseburger Pizza
The key to making this pizza go is the sauce. For some, using ketchup as a pizza sauce is a blasphemy, but I promise, it’s good!
You will need:
- 1 prebaked pizza crust
- 4 tablespoons ketchup
- 2 tablespoons prepared mustard (the less fancy the better)
- 1/2 package Fantastic taco meat
- 1 package Cabot Seriously Sharp cheese
- 15-18 dill pickle slices
Preheat the oven to 350 degrees.
Mix the ketchup and mustard in a bowl and then spread across the crust. Top with taco meat.
Cut the Seriously Sharp cheese into 1/8 slices and spread across the pizza. There should be just enough to cover it.
Top with dill pickles and bake 12-14 minutes or until the cheese is browned.
Eat and enjoy!