I love a recipe that feels like comfort food and a party all at once — the Triple Decker Cheeseburger Pizza with Stuffed Crust is exactly that. It builds juicy cheeseburger flavors into a pizza you can pick up, and the stuffed crust adds a gooey surprise on every bite. I’ve tested this layered pizza several times and tweaked the build so it holds together without getting soggy.

Why Make This Recipe

Mega flavor: beef, pickles, onions, cheddar and melty mozzarella combine for a familiar cheeseburger profile in pizza form.
Fun texture contrast: crisp crust, melty cheese-filled edge, and crunchy pickles make each bite interesting.
Crowd-pleaser: great for game day, family night, or feeding picky eaters who love burgers and pizza.
Make‑ahead friendly: components can be prepped ahead so assembly is quick before baking.
Personal note: I love this because it feels indulgent but is easy to customize — swap burgers, cheeses, or sauces to suit tastes.

(For a quick primer on stuffed crust basics I tested previously, see this example: stuffed crust techniques.)

Recipe Overview

Prep time: 30–45 minutes (including browning meat and prepping toppings)
Cook time: 12–18 minutes at high heat
Total time: 45–60 minutes
Servings: 6–8 slices (1 12–14 inch pizza)
Difficulty: Medium — handling a triple layer and a stuffed crust takes attention but no advanced skills
Cooking method: Oven-baked on a pizza stone or sheet pan at 450–500°F for a crisp, quick bake

My Experience Making This Recipe

I tested this recipe on a 12-inch dough twice, adjusting the order of layers to prevent sogginess. The biggest discovery was sealing the stuffed crust properly and pre-draining the beef — that keeps the crust crunchy and the center structured. Using a pizza stone gave me the best crust crisp.

How to Make Triple Decker Cheeseburger Pizza with Stuffed Crust

Start with a single pizza dough round and form a rim stuffed with string cheese or small mozzarella sticks (use about 6–8 oz total). Par‑bake the crust at 475°F for 4–5 minutes to set it, then add a thin layer of seasoned ground beef (1 lb cooked, drained), a light spread of ketchup/mustard mix, shredded cheddar and mozzarella, diced onions, and pickles. Repeat a second thin layer (thin so the pizza bakes evenly), finish with a final cheese layer and a few extra pickle slices. Bake until cheese is bubbling and crust is golden, about 8–12 more minutes at 475°F. Let rest 3–5 minutes before slicing so layers set.

(For ideas on cheesy toppings and layering, you might like this riff on pizza dip: cheesy pizza dip ideas.)

Expert Tips for Success

Drain the beef well: cook 1 lb ground beef, season with salt, pepper, and a pinch of smoked paprika, and drain on paper towels to avoid a soggy pie.
Seal the stuffed crust: overlap dough over the cheese and pinch firmly; brush with a little beaten egg for a golden seal.
Oven and equipment: bake on a preheated pizza stone or heavy baking steel at 475°F–500°F for best bottom crust crisp. If using a sheet pan, preheat the pan.
Thin layers, not thick stacks: thin, even layers of meat and cheese bake more reliably than thick patties on a pizza.
Temperature control for toppings: put heat-sensitive toppings (fresh tomatoes or lettuce) on only at the end or serve on the side to avoid wilting.

(If you’re thinking about buttery crust techniques, this guide has useful pastry notes: buttery crust tips.)

How to Serve Triple Decker Cheeseburger Pizza with Stuffed Crust

Classic pairing: serve with a crisp green salad and dill pickles to echo the cheeseburger flavors.
Dipping sauces: offer ketchup, mustard, or a tangy burger sauce on the side for dipping slices.
Presentation: slice with a pizza rocker and serve on a wooden board so the stuffed crust edge is visible.
Occasions: great for casual parties, watch parties, or a DIY pizza night where guests add their own burger toppings.

Storage and Reheating Guide

Refrigerator: store leftover slices in an airtight container or wrapped tightly in foil for up to 3 days.
Freezing: freeze cooled slices individually on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: oven method gives best results — reheat at 375°F for 8–12 minutes on a wire rack over a sheet pan to revive crispness. For quick reheats, use a skillet on medium-low covered for 6–8 minutes to keep the crust crisp and melt the cheese.

Recipe Variations

Gluten-free: use a store-bought or homemade gluten-free pizza dough and bake at the same temperature; reduce topping moisture to prevent a soggy GF crust. (I’ve had good results with a rice/cassava blend crust.)
Dairy-free: use dairy-free mozzarella sticks for the stuffed crust and a plant-based cheddar for topping; increase oven time slightly to compensate for different melting behaviors.
Vegetarian: substitute cooked crumbled seasoned mushrooms or plant‑based beef crumbles for the beef, and keep all other elements the same.
Extra-indulgent: add crispy bacon between layers or use a mascarpone accent in place of part of the cheddar for a creamier bite — see this idea for sweet‑savory stuffed bites: mascarpone pairing inspiration.

Nutritional Highlights

Protein-forward: using 1 lb of lean ground beef and generous cheese provides a protein-rich main course.
Calorie-dense: this is an indulgent dish — consider smaller portions and serve with a big salad to balance the meal.
Allergens: contains dairy and gluten by default; contains beef and often egg (if you brush the crust). Adjust for people with allergies by using dairy-free cheeses and gluten-free dough.

Troubleshooting Common Issues

Soggy center: solution — partially par-bake the crust, thin out toppings, and make sure cooked beef is well drained before layering.
Stuffed crust leaking cheese: solution — use room-temperature string cheese, overlap dough by at least 1/2 inch, and crimp well with a fork or by hand; brush with egg wash to seal.
Uneven bake: solution — rotate the pizza halfway through baking and make sure your oven is fully preheated with a stone or steel for even bottom browning.

Frequently Asked Questions

Q: Can I make this on pre-made pizza dough from the store?
A: Yes. Use a 12–14 inch store-bought dough, let it relax at room temperature for 20 minutes before shaping, and follow the same par-bake and stuffing steps. Relaxing prevents spring-back when forming the stuffed rim.

Q: What’s the best cheese to use inside the crust?
A: String cheese or low-moisture mozzarella sticks (about 6–8 oz total) are ideal because they’re portioned, melt evenly, and won’t leak as much as shredded cheese. For extra flavor, add a thin mozzarella layer with a little provolone or smoked cheddar on top.

Q: Can I assemble ahead and bake later?
A: Yes — par-bake the stuffed crust and cool completely, then refrigerate up to 24 hours unbaked with toppings covered. Bake at 475°F for 10–14 minutes from chilled, adding a couple extra minutes compared to baking immediately.

Q: How do I stop pickles from making the pizza soggy?
A: Pat pickles dry with paper towels and place them on top near the end of baking or add fresh pickles after the pizza rests to preserve crunch and prevent excess moisture during baking.

Conclusion

If you want more stuffed-crust inspiration or menu ideas from a local shop, check out the Antioch Pizza Shop menu for examples of creative crusts and topping combinations.

Triple Decker Cheeseburger Pizza with Stuffed Crust