“What else should I put on pizza?”
A couple of weeks ago, a sleeping, pizza-making giant buried deep inside my husband suddenly woke up. He made homemade pizza every night for over a week. And now when it’s pizza night, he runs the kitchen.
After he got his technique down, he turned his focus to the toppings. We’ve blown through a pretty varied menu since – a few normal pizzas, a few fancy ones, and a few… how shall we say… less than fancy ones – like this one
It’s your standard taco toppings, in pizza form. He declared it his favorite pizza of the week. And since we ate pizza three times last week, I think that’s saying something
Shake up taco night with your favorite toppings in pizza form.
- For the taco meat:
- 3/4 lb lean ground beef
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1 tsp taco seasoning, or to taste
- For assembly:
- 1 lb of your favorite pizza dough (or mine), ready to stretch and bake
- Flour and cornmeal, for dusting work surface and peel/pan
- 4 oz mozzarella or queso fresco, grated
- 2 green onions, thinly sliced, dark green tops reserved for topping
- Very thinly sliced red onion rounds
- 1-2 roma tomatoes, seeded and chopped
- 1/4 large avocado, thinly sliced
- Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
- Heat the oil in a skillet over medium-high heat until hot, and then add the onions, garlic, and beef to the pan.
- Drain any fat from the pan and season the meat to taste with your favorite blend of taco seasoning (I use a mix of chili powder, ancho chile powder, cumin, cayenne, salt, and pepper).
- Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
- Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
- Brush a ~1-inch border of olive oil around the edge of the pizza dough.
- Sprinkle the dough with monterrey jack or queso fresco (reserve a handful for topping), followed by white/light green portions of the green onions, red onion slices, ground beef, and then remainder of the cheese.
- Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
- Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
- Remove from oven, sprinkle with the sliced dark green onion tops, tomatoes, and avocado slices.
- Slice and serve.
Yields: 1 large pizza or 3 individual pizzas
Estimated time: 1 hour 15 minutes