Cheesy taco pizza recipe for lovers of Southwest flavours.
TexMex and Southwest foods are among my absolute favourites. So, being able to enjoy the flavour combination of taco seasonings, cheese and jalapeños with a hint of lime all in the form of a pizza with a crispy crust is heavenly! Also, the easiest way to combine taco night and pizza night in one!
For a really crispy crust I highly recommend getting a pizza stone. They are not expensive, easy to use and maintain, and really do make a huge difference over pizza cooked on a metal pizza pan. I got one and never looked back.
If you do get a stone, remember to also pick up a pizza peel to help transfer the pizza to and from the stone. I prefer one with a folding handle to make stowing it away between pizza nights easier.
While I did include a recipe for the crust, a store-bought pizza crust will work fine. Adjust the calories accordingly if keeping track.
(Makes 6 servings)
1 cup warm water (~105°F / 40°C)
1/2 an envelope active dry yeast
1/4 teaspoon monk fruit sweetener (or granulated sugar)
1/2 teaspoon salt
2 cups 00 flour + additional as needed
1 teaspoon extra virgin olive oil
1, 14oz can San Marzano tomatoes, whole, drained
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb (8oz) lean ground beef, browned
1 tablespoon taco seasoning
1 cup (8.25oz) low-fat cheddar cheese, shredded
2 jalapeño peppers, sliced
1/4 red onion, sliced
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes
juice of 1 lime (optional)
1/4 cup fresh cilantro, chopped (optional)
In a large mixing bowl add1/2 cup of warm water, sugar, and the yeast. Mix and let stand for about 5 minutes until the surface starts to become foamy. Add the remaining water along with the salt, then begin mixing in the flour. As the dough forms begin mixing it with your hands until all the flour is incorporated. Sprinkle a flat work surface with flour and turn out the dough. Knead the dough, adding flour as required until it becomes soft and silky. Use a pastry scraper to help form the dough into a smooth ball.
Add the olive oil to the mixing bowl and coat the bottom and sides. Transfer the ball of dough into the oiled bowl and turn it over a few times to spread the oil across the surface of the dough. Cover the bowl with clingwrap and refrigerate for at least 8 hours or overnight.
Prepare a sheet pan by lightly oiling the surface, then set aside.
Punch down the dough then form it back into a ball, coat with a little olive oil, and set on the sheet pan. Drape a piece of clingwrap over the dough and set aside in a warm spot to rise for an additional hour.
If using a pizza stone, begin preheating it as per manufacturer's instructions. Typically, in a 500°F / 260°C oven for 30 to 45 minutes. Otherwise, if using a pizza pan, or sheet pan, preheat the oven to 450°F / 230°C and lightly flour the pan to prevent the dough from sticking.
To make the pizza sauce, add the San Marzano tomatoes to a food processor and pulse several times to help break them down. Add the olive oil and spices then blend until smooth.
In a sauté pan over medium-high heat, add the oil. Once the oil is heated, add the ground beef. Brown the ground beef breaking up any chunks. Add the taco seasoning and combine. Remove from heat and set aside. Prepare the rest of the toppings.
Taking the ball of dough, stretch it out on a floured surface until it reaches about 14-inches in diameter with a raised crust edge. Transfer to the pizza pan (or to a floured pizza peel if using a pizza stone) and spread the dough with a layer of the tomato sauce stopping at the raised edge. Add the ground beef and arrange the cheese, onion, and jalapeños slices overtop. Bake until the cheese is melted, the onion and jalapeños are softened, and the edges of the crust are golden brown (about 12 to 14 minutes).
Remove from the oven and sprinkle with red pepper flakes. If using, sprinkle with lime juice and cilantro (optional). Cut the pizza into 6 slices and serve.
Nutritional Information Per Serving: