Taco Pizza
WHAT YOU NEED
- 1 pound pizza dough at room temperature
- 1/2 lb ground beef
- 1/4 lb Cacique Beef Chorizo
- 1 cup Cacique Homestyle salsa, drained of excess liquid
- 3 cups Cacique Queso Quesadilla Shredded cheese
- 1/2 onion, diced
- 2 Roma tomatoes, diced
- 1/4 cup Cacique Crema Mexicana for garnish
- Sliced scallion for garnish
- Cilantro for garnish
HOW TO MAKE IT
- Pre-heat your oven to 450ºF. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- While the oven is preheating, in a large pan, heat the olive oil and add the ground beef and chorizo. Cook until the beef is no longer pink and begins to have crispy edges, about 10 minutes. Drain the on a paper towel to absorb excess fat.
- Divide the dough into 2 equal pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some cornmeal on it and place the stretched-out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, spread the salsa on top of each dough.
- Sprinkle the tops of each pizza with queso quesadilla cheese, divided evenly. Sprinkle the beef/chorizo mixture, diced onion, and chopped tomato. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
- Remove pizza from the oven and top with scallions, cilantro and drizzle generously with crema mexicana. Serve immediately.
