Taco Pizza
Why WOULDN’T you want to make pizza that tastes like a giant taco?
Ingredients
GROUND BEEF:
- 900 g 90/10 ground beef
- kosher salt
- 150 g onion, 1 small onion
- 15 g garlic, minced, 5-6 cloves
- 25 g chili powder
- 15 g cumin
- 10 g paprika
- 2 g cayenne
- 2 g oregano
- 425 g tomato sauce
- 400 g chicken stock
- 10 g brown sugar
- 10 g cider vinegar
TACO PIZZA CRUST:
- 175 g all purpose flour
- 5 g baking powder
- 3 g instant yeast
- 3 g kosher salt
- 50 g instant masa flour
- 35 g olive oil
- 140 g warm water, 86℉/30℃
SAUCE:
- 425 g tomato sauce
- 20 g tomato paste
- 40 g chipotle chiles in adobo, about 2 chiles
- 10 g chile powder
- 2 g cumin
- 1 g garlic powder
- 1 g onion powder
- 1 g oregano
- 15 g brown sugar
- 5 g kosher salt
BUILDING & BAKING THE PIZZA:
- block of mild cheddar, shredded
- block of pepper jack, shredded
- fresh tomato, medium diced
- green onions, middle section only, diced
- pickled jalapenos, diced
- sliced black olives
Instructions
GROUND BEEF:
- Heat a large saute pan over medium-high. Add in the ground beef and break apart as much as possible. Sprinkle a large pinch of salt over the meat and continue to it break apart as it browns for 5-6min.
- Stir onion and garlic and continue to cook with the beef until it has browned and onions are becoming translucent.
- Add in the spices and herbs. Cook until fragrant, about 1-2 minutes.
- Pour in tomato sauce, stock, brown sugar, vinegar, and pinch of salt. Stir together and bring to a spirited simmer, then reduce heat to low. Continue to cook for about 20 minutes or until the liquid has reduced and there's no excess liquid left.
- Taste for seasoning. Add a bit more salt, brown, sugar and cider vinegar if desired.
TACO PIZZA CRUST:
- Combine the dry ingredients and olive oil into a food processor and spin, streaming in the water until it is incorporated and begins to form a ball.
- Transfer to work surface and knead by hand for about 2 minutes. You can also mix by hand or with a mixer if you don't have a blender.
- Cut dough ball into 2 equal pieces (about 200g each). Roll each portion of dough into a ball by folding all its sides into the center and the flipping the dough over onto the counter so that the seam side is down. Then using the side of your hand against the table, push the dough along the table to create surface tension on the ball of dough. When you have two nice balls of dough, cover and allow to proof at room temperature for about 30 minutes.
- After 30 minutes it is time to roll out the dough. On your table, set down a piece of parchment paper and spray it down with pan spray. Next, place your down ball in the center along with another piece of parchment paper over top of that. Take a sheet tray or a pizza pan and use it to press down onto the ball of dough until it is about ½ inch thick. Using a rolling pin, finish rolling the dough out into roughly an 11-12 inch (28-30cm) circle.
If you are unfamiliar with making pizza dough from scratch, I highly recommend you watch the above video to familiarize yourself with the process before getting started.
SAUCE:
- Add ingredients to a high sided container and spin with an immersion blender until incorporated.
BUILDING & BAKING THE PIZZA:
- Preheat oven to 550℉/290℃
- Spread 3 spoonfuls of sauce onto the crust, edge to edge. Follow with a generous amount of the shredded cheeses, the ground beef taco meat, black olives, green onions, diced tomatoes, and chopped jalapenos.
- Load pizza (with parchment underneath unless you're a complete pizza jedi) onto a preheated oven pizza steel or stone for 6-8 minutes. Remove the parchment from pizza after about 6 minutes and allow to cook directly on steel for another 1-2 minutes.
- Remove pizza from the oven and allow to cool on a wire rack for 2-5 minutes. Slice the pizza and enjoy.
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