Patty Melt Pizza Focaccia

Patty melt pizza is a mashup of classic diner comfort and irresistible homemade pizza night. This recipe combines everything that makes a good patty melt—juicy beef, golden onions, and tangy sauce—with the chewy crunch of a golden focaccia crust. The end result is gooey, savory, and so satisfying for sharing or even eating straight from the skillet on the couch.

I first pieced this together when I had leftover focaccia dough and a craving for patty melts but not enough bread. The way my family lit up at the first slice is reason enough to repeat it all year long.

Ingredients

• Warm water: Works best around body temperature about as warm as your finger can stand to activate the yeast
• Active dry yeast: Fresh will give the dough its lift make sure it is not expired
• Granulated sugar: Helps jump start the yeast do not skip this or your dough may not rise
• Extra virgin olive oil: For flavor and a rich golden crust use a good quality bottle
• Minced garlic: Gives the dough especially lovely flavor
• Kosher salt: Seasons the dough and beef thoroughly if using fine salt use a bit less
• All purpose flour: Structure and chew look for unbleached and fresh flour
• Yellow onions: Sliced thinly for even caramelization choose onions that are heavy and firm
• Unsalted butter: In the onions adds diner flavor and richness
• Ground beef: Look for 80 20 blend for the right fat level for browning
• Worcestershire sauce: Gives beef that iconic patty melt depth use the original for best flavor
• Garlic powder: For beefy seasoning without bits
• Black pepper: Helps balance the richness buy whole and grind fresh
• Shredded mozzarella: Classic pizza stretch and melt
• Shredded mild cheddar: Brings that gooey orange patty melt vibe
• Mayonnaise: Forms the sauce base rich and creamy
• Ketchup: Adds classic burger tang choose your favorite brand
• Lemon juice: Brightens and cuts through the richness freshly squeezed is best
• Fresh parsley: Chopped for a bright finish always taste before buying
• Patty melt sauce: Ties it all together do not skimp on the homemade sauce

Instructions

Proof the Yeast:

In a large bowl combine warm water yeast and sugar Let this stand for about five minutes until it becomes foamy which ensures the dough will rise

Mix the Garlic Oil and Salt:

Whisk olive oil garlic and salt in a separate small bowl Pour half into the foamy yeast mixture Hold the rest for oiling your skillet later

Form the Dough:

Add flour to the wet mixture and use a sturdy spoon or your hand to stir until you have a sticky dough that pulls away from the bowl Sift extra flour in only if it is still soupy

First Rise:

Transfer dough to a greased bowl Cover tightly with plastic or a damp towel and let it rise in a warm area until doubled This takes about one hour

Caramelize the Onions:

While the dough is rising heat olive oil and butter in a skillet over medium heat Add the sliced onions and cook slowly for fifteen to twenty minutes Stir regularly and keep the heat low so the onions soften and become golden without burning This is crucial for deep flavor

Brown the Ground Beef:

In the same skillet after removing onions add the ground beef Break it up with a spatula Cook until browned about seven minutes Pour off any fat Stir in Worcestershire sauce garlic powder salt and pepper Mix thoroughly so the meat is flavorful throughout

Mix the Patty Melt Sauce:

In a small mixing bowl whisk together mayonnaise ketchup lemon juice black pepper parsley and garlic until well combined Cover and refrigerate until ready

Prebake the Crust:

Set your oven to four hundred fifty degrees Fahrenheit Brush remaining garlic oil into a twelve inch cast iron or oven safe skillet Drop the risen dough in Press it out with your fingers to the edges and dimple it all over for texture Bake for about twelve minutes so the surface gets puffed and starts to set

Build the Pizza:

Take the hot crust from the oven and spread half the patty melt sauce over the top Top with the cooked beef then a generous layer of caramelized onions Finish with both mozzarella and cheddar sprinkled to the edges

Final Bake:

Place back in the oven for thirteen to fifteen minutes until the cheese melts bubbles and turns golden

Finish and Serve:

Drizzle the remaining sauce over the top sprinkle more parsley and slice the pizza while warm for best stretch and flavor

Whenever I sprinkle the counter with flour for this dough my youngest always sneaks tiny pinches to eat raw not recommended but it is our special kitchen ritual I have a soft spot for the caramelized onions they fill the whole house with buttery sweetness

Storage Tips

Wrap leftovers tightly and refrigerate for up to three days The crust will stay crisp if you warm it up in a toaster oven or skillet Pizza slices can be frozen on a flat tray then wrapped for up to one month

Ingredient Substitutions

Swap in plant based ground or turkey for the beef if you need a lighter take Red onions work as a vibrant twist and you can use vegan cheese without trouble Sourdough discard also makes a beautiful focaccia dough if you have some on hand

Serving Suggestions

This pizza is filling all on its own but try serving it with crunchy pickles on the side or a simple chopped salad If you are feeling extra a cup of homemade tomato soup pairs beautifully

Cultural and Historical Context

The classic patty melt has roots in American diners from the mid twentieth century with a nod to both the hamburger and the grilled cheese This pizza version brings those flavors to the shareable pizza tradition something uniquely American

Seasonal Adaptations

In spring or summer pile fresh tomatoes on top after baking Use roasted mushrooms or sweet peppers instead of onions in the fall In winter caramelized leeks bring extra coziness

Enjoy every bite of this patty melt pizza straight from the skillet or reheated as the ultimate comfort food snack. It is sure to become a family favorite for cozy nights in.

Recipe FAQs

→ What type of dough works best for this creation?

Focaccia dough delivers a fluffy yet sturdy base, perfect for holding hearty toppings and cheese.

→ How do you achieve deeply caramelized onions?

Slowly cook onions in butter and oil over medium heat for 15-20 minutes, stirring occasionally for golden, soft results.

→ Which cheeses melt best for this dish?

A combination of mozzarella and mild cheddar produces a bubbly golden top that stretches beautifully when sliced.

→ Can this be baked without a cast iron skillet?

Yes, any oven-safe skillet or baking pan works. Just be sure to oil it well for easy release and crispy edges.

→ What is the purpose of the tangy sauce?

The sauce adds creamy, zesty notes and helps bind the flavors together both under and atop the cheesy layers.

→ Is the ground beef seasoned separately?

Yes, it's browned with Worcestershire sauce, garlic powder, salt and pepper before layering for maximum flavor impact.