Wednesday, August 17, 2016

Taco Pizza

Last week I was home by myself again but for the last time of the summer. I decided on Friday to make tacos, nothing else really appealed. I had plenty of taco meat leftover but no one was interested in tacos earlier this week. After some thinking I remembered that long ago I made taco pizza and that sounded good for tonight. I paired it with black bean and corn salad and it worked out very well. Best thing was that Bob said I should make the pizza again.

Taco Pizza
makes 2

cornmeal pizza dough
2-2 1/2 c flour
1 package of yeast
1/4 tsp salt
1 c warm water
2 Tbsp cooking oil
3/4 c yellow cornmeal

3/4 c ground beef
1 c chopped onion
1 8-oz can tomato sauce
1 package taco seasoning mix or equivalent of your own mix
2 c shredded cheddar cheese
2 c shredded lettuce
2 c chopped tomatoes
2 medium avocados, chopped
1 8-oz container sour cream

For the dough: combine 2 cups of the flour, the yeast, and salt in a mixing bowl. Add the warm water and oil. Mix with a dough hook until well combined, then add the cornmeal. Mix and add more flour if needed to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide dough in half, cover and let rest for 10 minutes.

Grease two 11 to 13 inch pizza pans or use a pizza stone. Roll/shape each half of the dough into a circle. Build up edges slightly and prick generously with a fork. Do not let rise. Bake in a 425* oven for 10-12 minutes or until lightly browned.

Meanwhile, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in tomato sauce and taco seasoning; heat through. Spread the ground beef mixture over the hot crusts. Sprinkle with cheese. Bake about 12 minutes or until the cheese melts. Top with lettuce, tomatoes, and avocados. Cut into slices and spoon sour cream onto each slice.

from Better Homes & Gardens Pizzas cookbook