Huffpost Taste

Taco Pizza

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Taco Pizza

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total prep 580 calories/serving

Ingredients

Directions

  • In food processor, process 13⁄4 cups flour, the yeast, sugar and salt 5 seconds.
  • Heat water and 2 Tbsp oil in a sauce­pan or microwave until it registers 120°F to 130°F on an instant-read thermometer.
  • With processor running, add water mixture; process to mix. Uncover processor and add remaining 1 cup flour; process un­­til mixture forms a ball, adding more flour if needed, 1 tsp at a time. Continue pro­­cessing 1 minute to knead dough (see Note).
  • Place dough on a lightly floured surface, cover with a bowl and let rest 10 minutes.
  • Meanwhile place 1 rack on lowest rungs of oven. Heat to 450°F. Have ready a 12-in. round pizza pan (see For a Really Crisp Crust, right). Brush pan with oil; sprinkle with cornmeal.
  • Cut dough in half. On a lightly floured surface with a lightly floured rolling pin, roll dough into a rough circle, then, with fingers, stretch dough to a 12-in. round.
  • Lift to prepared pan. Press some dough to edges to form a thicker rim. Loosely cover pan with plastic wrap; let dough rise 20 minutes. Prick crust with a fork; brush rim with oil.
  • Bake 8 minutes or just until edges are pale golden.
  • Spread crust with tomato sauce; sprinkle with beef then cheese.
  • Bake on low oven rack  8 to 12 minutes until crust browns and cheese melts.
  • Remove from oven; top with remaining ingredients.
  • Note 1 If your processor starts moving around while kneading the dough, remove the blade, turn the dough out onto a floured surface and knead by hand 5 minutes until smooth, sprinkling work surface with more flour as needed.
  • Note 2 If packaged, seasoned, fully cooked beef is unavailable, brown 8 oz lean ground beef, then stir in 1⁄2 a 1.25-oz pkt taco seasoning mix.
  • TIP If you’re short on time, you can use a tube of refrigerated pizza crust and prebake it as directed in Step 8, or use a prebaked packaged 12-in. pizza crust and prepare as directed on the wrapper.
  • Planning Tip: The baked crust can be left at room temperature for up to 2 hours or wrapped airtight and refrigerated overnight. Add toppings just before final baking.