Tex-Mex style pizza with a cheese crust
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This Tex-Mex-style pizza is made with traditional taco toppings: refried beans, sautéed ground beef, fresh shredded lettuce, avocado chunks, pico de gallo, and sour cream. Its highlight is a layer of gooey cheddar cheese in every slice. The shredded cheese is sealed into the crust, which is then baked and topped with the desired toppings. Serve hot to enjoy the gooey cheese in a golden crust with crispy edges.
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 ready-made pizza dough, room temperature
- 220 g thin slices of cheddar + 1 cup grated cheddar
- 2 tbsp olive oil + extra for greasing the dough
- 340 g of ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp tomato paste
- 1 cup refried beans, warmed
- 0.5 cups pico de gallo, drained
- 3 cups finely shredded iceberg lettuce
- 1 small avocado, diced
- 1/4 cup sour cream
- 1/4 cup thinly sliced black olives
- Special equipmentpizza stone
We recommend
Recipes with similar ingredients: yeast dough, ground beef, cheddar cheese, baked beans, Avocado, olive, pico de gallo sauce, iceberg lettuce, tomato paste, chili seasoning, cumin, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 220°C with a pizza stone on the bottom rack.
- Divide the pizza dough in half. Line a pizza peel or an upside-down baking sheet with parchment paper. Roll out half the dough on the parchment into a 12-inch (30 cm) circle. Top with slices of cheddar, leaving a 0.75-inch (2 cm) border.
- Brush the edges of the dough with olive oil. Roll out the remaining dough on another sheet of parchment paper into a 12-inch circle and place it on top of the first circle of dough. Lightly roll the dough with a rolling pin to seal the two layers, then fold the edges up and pinch them to form the edges of the crust.
- Transfer the parchment-lined dough to a pizza stone and bake until set, 10 to 12 minutes.
- Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the ground beef and cook, breaking up any lumps with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin, and 1/2 teaspoon of salt and toss the spices into the beef.
- Clear a space in the pan and add the tomato paste. Let it fry for 1 minute, then mix it with the meat. Add 0.5 cups of water and cook, stirring, until the water has almost completely evaporated, about 2 minutes. Keep the meat sauce warm.
- Spread the refried beans on the pizza crust, spreading them to the edges. Top with the meat, then the pico de gallo.
- Pour the salad over the pizza and top with grated cheddar, avocado slices, and olives. Drizzle with sour cream. Slice the pizza and serve immediately.
Categories:
recipe / Fast food / Pizzas / Bakery / Savory pies / Food Network - recipes / Tex-Mex
Similar recipes
