Last fall The Hubs & I took a trip down to Eureka Springs before the baby arrived. We ordered a Mushroom & Swiss Cheeseburger Pizza at the Skybar (located at the top of the beautiful & reportedly haunted Crescent Hotel). It was....okay. Super cheesy, but lacking some depth of flavor that would have really made it taste like a Mushroom & Swiss Burger. So, we decided we'd see if we could top it.
And this was our result. Pretty darn tasty (though if I make it again, I'll use more cheese).
1 cup brown gravy (preferably made from Tony Chachere's Brown Gravy Mix)
4 oz mushrooms, sliced
1/2 lb lean ground beef
1 Tbsp Worcestershire sauce
1 tsp smoked salt
2 cloves garlic, minced
1 Tbsp Montreal Steak Seasoning
1-2 Tbsp yellow mustard
1/2 medium onion, sliced into rings
2 cups smoked Swiss, shredded (note: Swiss melts somewhat translucent, so feel free to add in some mozzarella to maintain that uber-cheesy pizza look)
2 slices bacon, cooked & crumbled
1 pre-made crust (we did thin crust, you can opt for hand tossed if you prefer)
In a large skillet, brown the ground beef along with the Worcestershire sauce, salt, garlic, steak seasoning, and yellow mustard (you can use ground mustard if you prefer--I was just out at the time). These seasonings are intended to help your ground beef element taste as "burger-like" as possible. If you have some other seasonings that you prefer to season your burgers with, by all means use those instead--it's all about tricking YOUR palate into thinking "Ooh, cheeseburger!" The mustard plays a big role in that, so don't leave it out. As they say on Food Network: "taste your food". Season it until it tastes like a tasty burger that you would enjoy eating...then you're done.
When the ground beef is cooked through, use a slotted spoon or spatula to spoon it out & place in a bowl. Then use the drippings that remain in the pan to saute the mushrooms & onions. Cook until the onions are nice & caramelized.
Now it's time to assemble your pizza. Preheat the oven according to your crust's instructions (for us it was 425F), and spread the gravy onto the crust. Then add the ground beef, mushrooms, and onions. Cover generously with cheese (all the way to the edges, peeps!!!) and cook according to the instructions that come with your crust (since the thin crusts are pre-cooked, that was like 7-9 minutes for us, but a hand tossed crust is going to take longer).
Once baked, let it cool for a bit (this time helps allow the cheese to "glue" the toppings in place before slicing), then slice and devour.