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Just as delicious as the original — but far less messy — Sloppy Joe Pizza is easy to make and will satisfy your comfort food cravings any time of year.
Who is Sloppy Joe?
If you don’t already know, this pizza is based on an all-American sandwich called the Sloppy Joe, a thick, tangy-sweet mixture of ground beef, ketchup, onions and other condiments piled into a hamburger bun.
One original story says that the sandwich was invented in the 1930s at a restaurant in Sioux, City, Iowa, when a cook (named Joe, of course) added tomato sauce to the state’s popular loose-meat sandwich. Others claim the sandwich was invented in Cuba more than a decade ago (by a man named José), then brought to Key West by none other than Ernest Hemingway.
By the 1970s, the sandwich was so popular in the United States that ConAgra Foods and Hunt’s introduced a canned Sloppy Joe sauce called Manwich, which is still around today.
How do you make Sloppy Joe Pizza?
Let’s start by asking, “Why did it take me so long to make PizzaFi Sloppy Joes?” The sauce is basically a sweet ragu, perfect for spreading on pizza dough. And when you cover it with cheese and bake it until golden, the result has all the flavor of a classic sloppy joe sandwich — without the sloppiness.
FAQs
Yes, shredded or shredded Colby, Monterey Jack, or any other mild, semi-hard cow’s milk cheese will work great.
Since the meat sauce is quite heavy, you should probably stay away from more delicate doughs like Neapolitan or thin-crust. For this recipe, I like to use my 1-hour, overnight, or New York style flour.
(This one comes from my 6-year-old son.) No, technically you don’t need the sliced scallion or chopped parsley garnish, but I think it gives the pizza a nice kick of texture and brightness.
Good idea! First make a batch of sheet pan pizza dough. If you want to make a full-size grandma-style pizza, double the Sloppy Joe sauce recipe and the number of cheese slices and use these baking instructions. If you want to make a Detroit-style version, freeze half the dough, make the sauce recipe, grab a few extra slices of cheese, and use these baking instructions.
Want to try more comfort food in pizza form? Check out the PizzaFide Classic archives.
Print recipe
Sloppy Joe Pizza
Equipment
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Cutting board and knife
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Skillet
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Rolling pin (optional)
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Large rimmed baking sheet or baking stone/steel
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Pizza Peel (optional)
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Pastry brush
material
For the sloppy joe sauce
- ½ Medium yellow onion
- ½ Medium green bell pepper
- 2 Medium cloves garlic
- 1 table spoon Unsalted butter
- ½ pounds 90% lean ground beef
- ⅔ the cup ketchup
- ⅓ the cup the water
- 1 table spoon brown sugar
- 1 table spoon Worcestershire sauce
- ½ table spoon Yellow mustard
- 1 teaspoon Chilli powder
- ½ teaspoon kosher salt, Plus more as needed
- Again ground pepper
for pizza
- 1 (14- to 16-ounce) balls pizza dough (1-hour, New York style, and overnight doughs are best for this recipe, or you can use half the sheet pan dough recipe to make Sislin or Detroit style.)
- Extra virgin olive oil
- 6 or 7 pieces Cheddar cheese
- sliced scallions or chopped fresh parsley, For the garnish
instructions
To make jhal jo sauce
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Finely chop the onion and pepper, and mince or press the garlic. Or, save some time by quartering vegetables and pulsing them in a food processor until very finely chopped.
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Melt the butter in a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up into small pieces with a wooden spoon or spatula, until it is no longer pink, 3 to 5 minutes.
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Add the onion, pepper, and garlic and cook until the vegetables are soft and fragrant, 3 minutes or so more.
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Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, chili powder, salt, and a pinch of pepper. Turn the heat to medium-low and cook, stirring occasionally, for 10 minutes or until most of the liquid has evaporated and the sauce is nice and thick.
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Scrape the sauce into a large bowl and let cool on the counter while you prepare your dough and other toppings.
to make pizza
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Preheat the oven to 500°F (if using a baking sheet) or as high as possible (if using a baking stone/steel; place the stone in the upper third or place the steel in the lower third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, turn the oven to high broil.
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Stretch or roll out your dough into a 12- to 14-inch circle, then transfer it to a baking sheet/pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
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Pinch the dough all over with a fork and brush the edges with a little olive oil.
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Spoon the Sloppy Joe sauce over the dough and spread it evenly, then top with the cheese slices.
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Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese is burnt in spots – 8 to 10 minutes on baking sheet, 5 to 8 minutes on baking stone/steel.
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Remove the pizza from the oven, sprinkle with salt and finish with chopped scallions or chopped parsley. Slice and serve!
Comment
- Want to make sandwiches instead? Double the sauce recipe to make about 6 sloppy joes.
- Want to make Grandma- or Detroit-style Sloppy Joe pizza? Make a sheet pan pizza dough recipe. If you want to make a full-size Grandma-style pizza, double the Sloppy Joe Sauce recipe and use these baking instructions. If you’re making a half-sheet-pan Detroit-style pizza, freeze half the dough and use these baking instructions.
- Sloppy Joe Sauce recipe inspired by this on AllRecipes.com and FoodNetwork.com.
Check out the web story.
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