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2 packages (11 oz. each) refrigerated French bread dough, divided
6 slices (3/4 oz. each) American pasteurized process cheese food
1/2 cup chopped onion
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 teaspoons yellow mustard
1 garlic clove, pressed
1 pound 95% lean ground beef, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 oz.) grated fresh Parmesan cheese (optional)
Shredded lettuce, tomato slices and dill pickle slices (optional)
1. Preheat oven to 400 F. Unroll one package of the bread dough onto Large Round Stone; roll and stretch to edge of baking stone using Baker's Roller. Cut cheese slices in half and arrange evenly over dough to within 1 inch of edge.
2. Chop onion using Food Chopper. Dice pickles using Utility Knife. In Classis Batter Bowl, combine onion, pickles, ketchup, mustard and garlic pressed with Garlic Press; mix well. Add cooked ground beef; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners using Pizza Cutter, forming an even edge. Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, grate Parmesan cheese over dough using Deluxe Cheese Grater. Using Pizza Cutter, make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Yield: 8 servings