Taco Pizza

Homemade pizza dough, spicy pizza sauce, refried beans, ground beef, and cheese to start. Then we top with all the usual taco fixings like shredded lettuce, tomatoes, olives, and no taco is complete without sour cream and guacamole! 

The best of both worlds. Taco Pizza! This homemade pizza crust is perfect for stacking taco ingredients and switching it up on taco Tuesday. We love tacos around here and this just seems like the perfect way to make eating them fun. To start you will need to proof the dough for 2 hours so make sure and plan that out before dinner.  

DOUGH-  

I have been working on this dough for a bit and I am happy where it is right now. I think you will too. Here is the link for the dough- Pizza Dough!  *There are some tips for cooking prep/time in the link as well.  

SAUCE-  

I love saucy pie; in fact, I just love sauces and spreads in general and knew I could not just have a bean layer, so I mixed up some red enchilada sauce with hot sauce to give it a kick. SO delicious! I used canned red enchilada sauce and Tres Guapos- Smoked Fresno hot sauce. It has a nice flavor but not too overpowering. It works so well with the enchilada sauce and really makes the pizza amazing. Small batch with fresh ingredients, you can really taste all the love that goes into each bottle. I am not affiliated, just a fan.

You can find their products here- https://www.tresguapos.com/

TOPPINGS- 

Endless possibilities here but I stick with the classics.  

• Chopped iceberg lettuce 
• Chopped tomatoes  
• Olives, sliced  
• Jalapeños, sliced (I did not put them on this pie but sometimes I do) 
• Sour cream  
• Guacamole 
• More hot sauce of course!  

Ok let us get started!  

 Ingredients-Dough

• 2 1/2 cups all-purpose flour, or pizza flour plus more for kneading 
• 7 oz warm water 
• 1 packet or 2 1/4 tsp active dry yeast pizza yeast 
• 1 tsp garlic powder 
• 1/2 tbs onion powder 
• 1 tsp salt 
• 1 tsp sugar 
• 1 tbsp olive oil 
• corn meal for dusting 
• 2 tbsp. butter 

 Toppings  

• ½ cup red enchilada sauce  
• 2-3 tbsp. hot sauce  
• ½ cup refried beans, cold but mixed well  
• ½ pound ground beef, cooked and seasoned with taco seasoning  
• 1 cup cheddar cheese, shredded  
• ¼ cup mozzarella cheese, shredded  
• ½ cup iceberg lettuce, shredded  
• 1 tomato, chopped  
• Slice olives  
• Sour cream 
• Guacamole  

Directions: 

Dough  

1. First let us prepare the starter. If using a standing mixer add the ingredients in there, if not use a large mixing bowl. 
2. To the bowl add 7oz of warm water (110℉) 1 tsp sugar and the yeast. Stir and set a timer for 10 minutes. 
3. Combine the flour, salt, garlic powder, and onion powder in bowl, and stir. 
4. If you are using a Kitchen Aid mixer, pour the flour mixture and olive oil in with the starter. Using the dough hook attachment, mix on medium for 3 minutes. You should get a smooth ball.
5. If you are making it by hand. Stir the flour mix and oil in a large bowl. Stir using wooden spoon or hands. 
6. Flour your working surface and turn the dough out and knead for 5 minutes or until you get a smooth ball. 
7. Now place the dough ball in large bowl. Drizzle with olive oil so it will not dry out. 
8. Cover with plastic wrap and let it rise for at least 2 hours, but 3 or 4 is even better. 
9. TIP- if you want the dough to rise quickly or it is cold, warm 1 cup of water in the microwave for 5 minutes. Remove the water (carefully) Now put the dough in the microwave. It will stay warm and give a fantastic rise.
10. After the dough has proofed split the dough into 2 even balls. Flour a workspace and place the dough on top. Gently cover with plastic wrap. 
11. Let them sit for 10-20 minutes. 
12. If you are storing one of the balls for later now is the time to wrap it in plastic wrap or use a food saver. Label in put in the freezer. It will keep for 2 months. When you are ready to use it put it in the fridge to thaw for 1 day before. 
13. To make the pizza- 
14. Flour the work surface. Press the dough into a circle and flatten out. It does not have to be perfect but keep working it into the shape of a crust.  
15. Sprinkle a pizza peel generously with cornmeal. NOTE*(If using a baking sheet sprinkle with the corn meal and press the dough to fit the sheet. Then continue with topping) 
16. Now put the dough on the peel. 
17. In a small bowl, melt the butter and add about ½ tsp of garlic powder. Brush the dough with garlic butter.  
18. Now in another small bowl mix the enchilada sauce and hot sauce. Spread on the dough, starting in the middle, and working to the outer edge.
19. Next goes the beans. Carefully spread it as it will move the sauce. Just do the best you can to cover and not have any bare spots.  
20. Sprinkle on the ground beef.  
21. Now the cheeses.
22. Carefully slide the pizza onto the pizza stone. Bake for 8 minutes or until the dough is golden and the cheese is bubbly. Use the pizza peel to remove it from the pizza stone. 
23. Let cool for about 5 minutes, slice and then top with lettuce, tomaties, olives, sour cream, and guacamole.
24. ENJOY with extra hot sauce!