Wednesday, June 8, 2011

epic pizza

i so wish that you could smell my house right now.

i have the oven cranked up to its maximum heat capacity at 500 degrees and am blasting the taco pizza til its crisp and bubbly. make sure you're oven is clean before you take it to heat temps that are equal to that of the surface of the sun!!! or you will burn your house down.

you have been warned.

do you like pizza? do you like tacos?


i used jim lehey's no knead recipe for the crust and since i wanted leftovers for lunch tomorrow i smooshed 2 of the dough balls together to make a bigger pie. for the sauce, i used smitten kitchen's basic, awesome sauce recipe. its a flavorful sauce to use for pizza sauce or pasta sauce. yummy.

spread the dough with sauce then crumble the precooked taco seasoned ground beef on top and top with sharp cheddar and mozzarella. cook at super crazy high temp, 450 or 5 hundski until crisp and bubbly, 10-12 minutes.

let cool a bit, then top with shredded lettuce, tomatoes, sharp cheddar and crushed up doritos (or you can wimp out like me and buy kettle brand tias nacho cheddar flavor. made with organic corn) and drizzle with plain yogurt and your favorite taco sauce. this would also be right with black olives and jalapenos.

this would also be delicious made vegetarian, just leave out the taco meat and add in some taco seasoned (cumin, chile powder, garlic, onion) black beans or soy meat crumbles.

speedy tip- if you dont have the time (or inclination) to make the dough and sauce, just buy a premade crust or your favorite brand of frozen cheese pizza ( daniel is partial to red baron) and pile on the taco fillings. with a frozen cheese pizza and about 10 minutes of prep work (chopping the lettuce and tomatoes, shredding the cheese, rinsing the black beans) you can have a delish vegetarian meal on the table in about 30 minutes!

1 comment:

  1. I gotta admit, I was skeptical about this mythical "taco pizza". But holy geez was it good. Messy, but good.