Taco Pizza
- Level: Intermediate
- Yield: 2 to 4 servings
- Total: 2 days 1 hr 30 min (includes rising time)
- Active: 1 hr 30 min
Ingredients
1 portion Pizza Dough, recipe follows
Semolina, for dusting
Salsa, recipe follows
2 ounces shredded Cheddar-Jack cheese blend
5 ounces shredded mozzarella
5 tortilla chips, crushed
4 ounces cooked taco beef
1/4 cup shredded lettuce
1/4 cup diced tomatoes
1/4 cup diced red onions
1/4 cup diced jalapeños
Pinch chopped cilantro
Pizza Dough:
3.4 pounds flour
1.5 ounces brown sugar
7 grams active dry yeast
1 ounce kosher salt
2 pounds 90 degree water
1.5 ounces olive oil
Salsa:
12 cups crushed tomatoes
4 cloves garlic
4 jalapeños
1 green bell pepper
1 white onion
1 cup cilantro
1/2 cup water
2 tablespoons chili powder
2 tablespoons granulated garlic
2 tablespoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon kosher salt
Juice of 1 lime
Directions
Special equipment:
pizza stone- Preheat the oven to 550 degrees F with a pizza stone in the oven.
- To make the taco pizza, we start with stretching a portion of Pizza dough over a 12-inch pizza pan. Make sure to dust your pan with semolina to keep it from sticking. Stretch the dough slightly larger than the pan to allow yourself an edge to roll your crust. Then apply 1/2 cup of the Salsa and spread evenly. Sprinkle the mozzarella and 1 ounce of the Cheddar-Jack evenly across the salsa. (Keep the cheese within the pan so that you can roll your crust.) Roll the border of un-topped dough into a crust and place in the oven. Spin the pizza frequently to insure even cooking; it should take 5 to 6 minutes to cook. Once the crust is golden brown, gently slide it off the pan and onto the stone to brown the bottom. This should take about 30 seconds to a minute. Remove from the oven and place back on the pizza pan. Cut the pizza into 6 slices. Then top in this order: crushed tortillas, taco beef, lettuce, tomatoes, red onions, remaining 1 ounce Cheddar-Jack cheese, jalapeños, cilantro.
Pizza Dough:
- Start by placing the flour, brown sugar, yeast and salt in a stand mixer and mix for approximately 3 minutes. You then slowly add the water around the edges, then the oil. Mix for 16 to 18 minutes. Once everything is mixed remove the dough, divide into 12-ounce portions, loosely cover and store in the fridge for 48 hours to allow to rise properly.
Salsa:
- Combine the garlic, jalapeños, bell pepper, white onion, cilantro, water, chili powder, granulated garlic, red pepper flakes, cumin, black pepper, salt and lime juice in a food processor and run until has a slightly chunky consistency.