TACO PIZZA

Heat large saute pan over medium-high heat.

Add ground beef and break apart as much as possible. Add a large pinch of salt and continue to break apart as beef browns for 5-6 minutes.

Add onion and garlic and stir to combine until beef has browned and onions are becoming translucent.

Add spices/herbs and cook until fragrant for about 1-2 minutes.

Add tomato sauce, stock, brown sugar, vinegar, and a pinch of salt. Stir, bring to a simmer, then reduce heat to low.

Continue to cook for about 20 minutes or until liquid has reduced and there’s no excess liquid left. Taste for seasoning and adjust if needed.

Add dry ingredients and olive oil to a food processor and spin, streaming in water until water is incorporated and begins to form a ball.

Transfer to work surface and knead by hand for about 2 minutes.

Cut dough ball into 2 equal pieces (about 200g each) and roll each into a ball. Cover well and allow to proof at room temp for 30 minutes.

Press and roll out dough into 11-12” rounds.

Add ingredients for sauce to a high-sided container and spin with an immersion blender until incorporated.

Spread 3 spoonfuls of sauce onto 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 onto preheated 550F oven with pizza steel or stone for 6-8 minutes. Remove parchment from pizza after about 6 minutes and allow to cook directly on steel for another 1-2 minutes.

Equipment Needed

Spice Level:

Dietary