I’ve never heard of Taco pizza until this week when my eldest son asked for it specifically. Because he can be such a finicky eater I was anxious to please him, plus I coincidentally had left-over taco meat from the prior evening. I wanted a crisper crust than my usual dough, so gave this recipe from Bobby Flay a try. Bobby Flay said that using bread flour would yield a much crisper crust, but unfortunately it was bready; not at all crisp. But the toppings where all straight-forward and my son loved it. I gave it only 3-1/2 stars, but that doesn’t mean it wasn’t a success. However, there is room for improvement.
- Having never even seen a taco pizza before, I guessed at the amount of lettuce. But my son wanted more that included in the picture.
- If I were making this pizza for myself I would have added diced avocado, but the pizza was not for me.
Rating: 3-1/2 stars.
How much work? Low/Medium.
How big of a mess? Low.
Start time 4:30 PM. Ready at 6:00 PM.
Chris Kimball’s doesn’t have a recipe for Taco Pizza. My descriptions of how I prepare it today are given below:
1 cups water
3/4 teaspoon sugar
3/4 tablespoon instant dry yeast
2-1/2 cups bread flour (12 ounces)
3/4 teaspoons table salt
1-1/2 tablespoons olive oil
- Warm 1 cup of water in the microwave for 30 seconds until it reached 110-degrees.
- Combine bread flour, sugar, yeast and salt into the bowl of a stand mixer. Turn on the standing mixer equipped with dough hook on low-speed and slowly add the water plus 2 tablespoons of olive oil. Mix for 4 minutes until forms a dough ball. Adjust the consistency of the dough by adding 1 tablespoon of flour or water at a time until the desired consistency is obtained.
- Lightly flour a work surface and knead into a ball. Spray a large bowl with non-stick vegetable spray, add the dough, cover tightly with plastic wrap and allow the dough to double in size; about 1 hour.
- Meanwhile cook your taco meat and prepare you other toppings.
- Empty dough out onto a lightly floured work surface and cover with plastic wrap to allow the dough to rest of 10 minutes.
- Carefully stretch your dough into a thin, round crust.
8-ounces Taco Meat
8-ounces tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 large leaves of romaine lettuce
3-ounces mild cheddar cheese
- Pre-heat your oven to 400-degrees and set an oven rack to the middle position in your oven.
- I used about 8-ounces of leftover taco meat, but otherwise cook it while the dough was rising.
- Add 8-ounces of canned tomato sauce to a small saucepan together with cumin and coriander. Cook over medium burner, stirring occasionally.
- Meanwhile, shred your mozzarella and cheddar cheese. Thinly slice your scallion; seed and dice you tomato. Thinly slice your lettuce.
- Spread your sauce on top of the pre-formed pizza crust, and evenly spread your grated cheeses. Top the pizza with pre-cooked taco meat.
- Bake the pizza for 15 minutes until the cheese has melted and slightly browned.
- As the pizza emerges from the oven blot away any excess grease with paper towels.
- Top pizza with lettuce, tomatoes, and scallions. Slice and serve.