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1
Preheat oven (with pizza stone, if you have one) to 450 F.
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2
Place pre-cooked pizza crust onto a pizza pan (or a pizza peel if you are using a stone).
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3
Using a pastry brush, coat the crust evenly with olive oil from edge to edge.
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4
Next, coat the crust evenly with tartar sauce using the back of a large spoon or rubber spatula, leaving about a 3/4 border.
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5
Add the drained and cooked ground beef and then place dill pickles evenly across the pizza (as you would pepperoni).
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6
Next sprinkle the cheese evenly over the pickles and meat.
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7
Put pizza into oven (in the pan or slide it onto the stone).
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8
Bake pizza for about 6-8 minutes, then remove it from the oven, add the lettuce, and bake for another 2 minutes or so.
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9
(You can add lettuce anytime during cooking, or wait until it is completely done cooking, depending on your preference).
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10
Bake pizza for a total of 8-10 minutes, or until cheese is completely melted & edge turn golden brown.
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11
Remove pizza from oven and cut into 6-8 wedge pieces.
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12
Notes: If you have a pizza stone, I highly recommend using it.
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13
This pizza reheats really well, so keep any leftovers in an airtight container, stored in the refrigerator for up to 2 days.
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14
Adapted from a combination of Frischs Recipes and my brothers direction.
