¼ large dill pickle, sliced into ¼-inch-thick rounds
¼ cup roughly chopped or torn lettuce
1 tomato, roughly chopped
- Preheat the oven to 400°F.
- On a rimmed baking sheet, weave the bacon
strips together by overlapping each strip over and
under the others, making a grid. Bake the bacon “crust”
for 20 to 25 minutes, until crisp. - Meanwhile, heat a cast-iron skillet over medium
heat. Place the ground beef, salt, and pepper in the
skillet and cook, stirring often, until the meat is
browned and crumbly, about 5 minutes. Set the skillet
aside. - In a bowl, mix together the tomato sauce,
sweetener, and mustard; spread this mixture over the
bacon crust. Sprinkle the cheeses over the tomato sauce
mixture and top with the beef and onions. - Bake the pizza until the cheese is melted, about
10 minutes. Remove from the oven and serve
garnished with pickle slices, chopped lettuce, and
chopped tomato. - This pizza is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat on a rimmed baking sheet in a
preheated 400°F oven for 4 minutes or until warmed