Cheeseburger Pizza

For the Beef and Onion Topping - In a large skillet, heat oil over medium-high until shimmering. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add ground beef and cook, using a wooden spoon to stir and scrape bottom of skillet, until beef is well browned and broken into small crumbles, 6 to 8 minutes. Season to taste with salt and pepper. Using a slotted spoon, transfer beef and onion mixture to a medium bowl, allowing any excess grease to drip off. Let cool to room temperature, about 10 minutes; set aside.

For the Sauce and Cheese - In a small bowl, stir ketchup, mayonnaise, and mustard to combine; set aside. In another small bowl, combine shredded mozzarella cheese and cheddar cheese.

If Using an Outdoor Pizza Oven - Remove one ball of pizza dough from refrigerator. Rest in a proofing container, covered, at room temperature for 1 to 2 hours before baking. Dough temperature should reach 60ºF (15.5ºC) before stretching and baking; exact timing will depend on the ambient temperature of your kitchen. Preheat pizza oven to 800ºF (425ºC).

If Using an Outdoor Pizza Oven - Flour dough ball generously on both sides with flour and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10- or 12-inch circle (final dimension depends on size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or metal pizza peel.

If Using an Outdoor Pizza Oven - Using an offset spatula, spread all of the sauce evenly over surface of crust, leaving 1/2-inch border along edge. Evenly spread 1/2 of cheese mixture over sauce. Spoon enough ground beef and onion mixture to evenly cover cheese and top with remaining cheese.

If Using an Outdoor Pizza Oven - Using a metal peel, transfer assembled pizza to oven and bake, rotating pie regularly with peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total. Retrieve pizza with metal peel and transfer to a cutting board. Sprinkle arugula over cooked pizza, top with pickle slices, and serve immediately.

If Using a Conventional Oven - 1 hour before baking, adjust oven rack with pizza stone or steel to middle position and preheat oven to 500ºF (260ºC).

If Using a Conventional Oven - Flour dough ball generously on both sides and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10- or 12-inch circle (final dimension depends on size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or metal pizza peel.

If Using a Conventional Oven - Using an offset spatula, spread all of the sauce evenly over surface of crust, leaving 1/2-inch border along edge. Evenly spread 1/2 of cheese mixture over sauce. Spoon enough ground beef and onion mixture to evenly cover cheese and top with remaining cheese.

If Using a Conventional Oven - Using wooden or metal peel, slide assembled pizza onto pizza stone or steel and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes. Carefully transfer pizza to cutting board. Sprinkle arugula over cooked pizza, top with pickle slices, and serve immediately.