Frisch’s Big Boy Pizza

Frisch's Big Boy Pizza | The Blonde Buckeye

I realize that some of you may not know what Frisch’s Big Boy is. Frisch’s was Cincinnati, Ohio’s first Drive-In restaurant in 1946. For all I know, you may only be familiar with Bob’s Big Boy. So I just want to clear things up: Frisch’s Big Boy is the best Big Boy. Sorry. I can say this because I have also had Bob’s Big Boy also. If you don’t live in/ around or visit Ohio or Kentucky, you’re missing out. The good news is, this pizza can be enjoyed anywhere.

Frisch's Big Boy Pizza | The Blonde Buckeye

Frisch’s has a super famous double-decker burger called the Big Boy. It’s quite simple, but always done to perfection; Buns. Burgers. American cheese. Dill pickles. Frisch’s Tartar Sauce. Shredded Ice Berg Lettuce. This was a staple in my life, all my life. It helped me through a lot of hangovers in my early 20’s. Plus, I don’t even like tartar sauce! That’s how good it is. It’s different from other tartar sauces. It’s tangy, creamy & delicious. Several years after I moved to California, imagine my surprise when my brother told me that he had made Big Boy Pizza. Um, what? How did I not know about this?! I got my hands on some Frisch’s Tartar Sauce as soon as I could & made it (you can order it here). It is TO DIE. Burger pizza, first of all, is just an obvious no-brainer. But this pizza just brings me back to my childhood. Better yet, my husband, who is not from the midwest, loves it equally as much.

Frisch's Big Boy Pizza | The Blonde BuckeyeFrisch's Big Boy Pizza | The Blonde BuckeyeFrisch's Big Boy Pizza | The Blonde Buckeye

Frisch's Big Boy Pizza
Makes 1 - 12" Pizza
  • 1 - 12" Round Pre-cooked Pizza Crust (like Boboli)
  • 1 Tablespoon Olive Oil
  • 1 (9 ounce) Jar Frisch's Tartar Sauce
  • 1 pound Cooked Ground Beef, drained
  • Dill Pickle Slices (to taste)
  • 1 cup Shredded Mild Cheddar Cheese
  • Shredded Iceberg Lettuce (pre-packaged bag), washed & dried
  1. Preheat oven (with pizza stone, if you have one) to 450 degrees F.
  2. Place pre-cooked pizza crust onto a large cutting board. Using a pastry brush, coat the crust evenly with olive oil from edge to edge. Next, coat the crust evenly with tartar sauce using the back of a large spoon or rubber spatula, leaving about a ¾" border. Add the drained & cooked ground beef and then place dill pickles evenly across the pizza (as you would pepperoni). Next sprinkle the cheese evenly over the pickles and meat.
  3. Bake pizza for about 6-8 minutes, then add the lettuce, and bake for another 2 minutes or so. (You can add lettuce anytime during cooking, or wait until it is completely done cooking, depending on your preference). Bake pizza for a total of 8-10 minutes, or until cheese is completely melted & edge turn golden brown.
  4. Remove pizza from oven & cut into 6-8 wedge pieces.
*If you have a pizza stone, I highly recommend using it.
*This pizza reheats really well, so keep any leftovers in an airtight container, stored in the refrigerator for up to 2 days.
*Adapted from a combination of Frisch's Recipes and my brother :)



  1. I can’t wait to try this! My mammaw used to take us to Frisch’s all the time when I was a kid. lol I still have my Big Boy bank.

  2. ooo I stumbled upon this recipe on Pinterest when I was looking for a tartar sauce recipe…..I’m a total sucker for a local pizza place in my town…that makes a ‘big mac pizza’….but they only make it once a year. lol
    So…..this pizza looks o-m-g delicious. I’m adding it to my ‘must make’ list!

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