Pan-fried pizza with minced meat and fresh tomato salsa
Votes: 6
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This Italian pizza with a Mexican taco twist looks impressive, is delicious, and is perfect for both a special occasion and a tasty after-work dinner. Using store-bought dough, it takes no time at all. Just whip up a quick tomato sauce from canned baked tomatoes, brown ground beef with taco seasoning, and top it all off. The pizza is baked in a cast-iron skillet, ensuring a fantastically crispy crust. Top the finished pizza with traditional taco toppings: shredded lettuce, sliced avocado, and pico de gallo.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of chilled pizza dough, at room temperature
- Premium flour for work
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 can (425 g) of canned baked tomatoes
- 0.5 tsp dried oregano
- 220 g of ground beef
- 1 tbsp. chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 1 cup grated cheddar (about 110 g)
- Half a small red onion, thinly sliced
- 1 tbsp. grated mozzarella (about 110 gr.)
- Shredded iceberg lettuce, avocado chunks and pico de gallo, for serving
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Recipes with similar ingredients: yeast dough, pureed tomatoes, ground beef, cheddar cheese, mozzarella cheese, garlic powder, chili seasoning, oregano, salsa sauce, cumin
Cooking the dish according to the recipe:
- Preheat oven to high (260°C). On a lightly floured surface, flatten and stretch the pizza dough into a circle 30-32 cm in diameter. Lightly dust the top with flour and cover with a clean kitchen towel.
- In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, about 2 minutes. Stir in the pureed tomatoes and oregano. Bring to a boil, then reduce the heat and simmer until the sauce thickens and reduces to about 1 cup, 10-12 minutes. Season with salt and pepper to taste.
- Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the ground beef and season with a generous pinch of salt and freshly ground black pepper to taste. Cook, breaking up any clumps with a wooden spoon, until the ground beef is browned, 4-5 minutes. Add the chili powder, cumin, and garlic powder and cook, stirring, for 1-2 minutes. Using a slotted spoon, transfer the ground beef mixture to a small bowl.
- Heat a 12-inch (30 cm) cast-iron skillet over medium-high heat. Lightly flour the skillet and immediately add the pizza dough, stretching it as needed to completely coat the bottom of the skillet. Cook until the dough begins to rise slightly, about 2 minutes.
- Spread tomato sauce over the entire surface of the dough, then top with the meat mixture. Sprinkle with cheddar, red onion, and then mozzarella. Transfer the pan to the oven and bake until the cheese is melted and bubbly, and the crust is golden brown around the edges, 10-12 minutes. Let cool slightly.
- Run a small spatula around the edges of the pizza to loosen the crust from the pan. Top the pizza with shredded lettuce, slices of avocado, and pico de gallo. Slice into wedges.
Categories:
recipe / Pan / Dinner / Fast food / Pizzas / Bakery / Savory pies / Food Network - recipes / Tex-Mex
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