For an easy al fresco meal, start with a pizza mix for the crust, then top with Hy-Vee bacon-Cheddar burgers and your favorite burger toppings.

Charred Bacon-Cheeseburger Pizza 

Mix together dough mix and warm water according to pkg. directions. Knead as directed; divide and form 2 balls. Cover and let stand at room temperature for 2 to 4 hours or until slightly risen.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). 

Pat burger patties dry with paper towels, if desired. Season both sides of patties with salt. Grill burger patties for 10 to 13 minutes or until burgers reach 165 degrees and begin to char, turning halfway through. Transfer to a clean cutting board; let rest for 10 minutes.

Grill onion half, cut side down, for 6 to 8 minutes or until charred. Transfer to cutting board and cut into thin wedges.

Meanwhile, refrigerate or freeze 1 dough ball for another use.* Roll out remaining dough ball on a lightly floured sheet of parchment paper to a 14x12-in. rectangle. Brush top with 1 Tbsp. olive oil.

Use the parchment paper to flip dough over onto grill rack with oiled side down. Brush with remaining 1 Tbsp. olive oil. Grill dough for 4 to 6 minutes or until slightly charred, turning over halfway through. Remove from grill.

To assemble, chop burgers into small pieces. Spread mayo dipping sauce on crust to within 1 in. of edges. Top with chopped burgers, Colby jack cheese, bacon, red onion and pickles. Return pizza to grill rack; grill for 4 to 6 minutes or until cheese is melted and burger pieces are heated through.

To serve, top pizza with tomato and mustard. Season to taste with pizza seasoning.
*To store pizza dough, tightly wrap slightly risen dough ball with plastic wrap. Refrigerate up to 3 days or freeze up to 2 weeks. To use, if frozen, thaw in the refrigerator overnight. Remove from refrigerator; cover and stand at room temperature for 30 to 60 minutes or until slightly risen. Roll out and grill as directed in recipe. 