My husband Charlie would eat pizza seven nights a week if I made it for him. He is always ready and willing to go off his diet and ‘take one for the team,’ when I ask him to taste and evaluate one of my new pizzas. He is equally willing, however, to simply savor and enjoy one of his old favorites should the opportunity present itself. Last night was one of those too good to be true opportunities; I offered to make him a pizza to share with one of his friends.
Normally, I would be right in there looking for my fair share, but I want to test a lobster pizza on Sunday and cannot justify eating pizza twice in one week. Yes, I know Sunday could be considered a new week since I began Weight Watchers on a Saturday; trust me, I mentally ran through all the justifications for eating that pizza numerous times. But I am getting stronger in my resolve to focus on a long term weight loss goal and not so much on instant gratification. Hold on, I think I need a ‘Bravo’ sticker! http://www.weightwatchers.com/
Charlie invited his friend Charlie over to share the pizza with him and I decided to make them a pizza named for our daughter, the Jenny Loves Tacos Pizza. Jenny always had a deep and abiding love for tacos. Given a choice, she would choose tacos over any other food and argued it was suitable for any occasion from celebrating straight ‘A’s on yet another report card to choosing a theme for her next birthday party. Most kids brought cupcakes to school on their birthday to share with classmates; not Jenny, she brought tacos. Jenny is now all grown up and friends and colleagues know her only as Jennifer or Attorney Groves, but there is a piece of little Jenny who is still very much alive and she confessed to me quite recently that she still loved tacos and could probably eat fifty if given the chance.
When this pizza comes off the grill or out of the oven, each slice is like a taco shell that is filled with perfectly seasoned meat and gooey cheese. What it becomes after that is entirely up to the individual.
Toppings are set out allowing each person to craft his or her own perfect ‘taco’ pizza. It was great fun watching the two Charlies as they each chose their toppings and ever so carefully layered them onto the pizza slices, smiling in anticipation of tasting the finished product.
Here is my recipe – have fun customizing your own perfect taco pizza slice.
Ingredients:
1 recipe | Taco Seasoning Mix (recipe follows) |
1 pound | Ground beef, 80% lean * |
½ cup ½ cup | Water Tomato sauce, divided – recommended brand – Hunt’s |
8 – 9 ounces | Prepared pizza dough at room temperature |
4 ounces | Shredded cheddar cheese, or smoked cheddar cheese |
6 | Scallions, white and green parts thinly sliced |
4 ounces | Monterey Jack or Jalapeno Jack cheese, shredded |
1 | Small sweet white onion, minced |
½ cup | Black olives, sliced |
1 | Large, ripe tomato, seeded and finely chopped |
Sour cream | |
Taco sauce | |
Shredded iceberg lettuce | |
Directions:
1. Prepare taco seasoning mix and set aside.
2. Heat a 12” skillet, over medium-high heat. Add beef and cook, breaking apart with a wooden spoon, until beef is cooked and lightly browned, about 5 to 7 minutes. Drain fat from beef mixture. Add water, ¼ cup of the tomato sauce and Taco Seasoning Mix, stir to combine. Reduce heat to medium-low and simmer, partially covered for 5 minutes, stirring occasionally. Remove lid and simmer 5 minutes longer or until most of liquid is absorbed. Set aside to cool.
3. Roll, stretch and shape dough into an unrefined circular or rectangular shape approximately 12 to 14 inches according to basic directions. Spread ¼ cup tomato sauce on the dough then sprinkle with the cheddar cheese leaving a border of approximately ½ inch.
4. Spread cooled taco filling over cheese – I recommend that you use only one half of the mixture, but feel free to load it up if you so desire.
5. Top with scallions and Monterey Jack cheese.
6. Bake on a preheated Pizza Grill or on a pizza stone in a preheated 500 degree oven, rotating pizza after 4 minutes to prevent sticking. Bake for 10 to 12 minutes or until crust is firm and golden and topping is bubbly. You may need to bake for an additional few minutes if you used all the beef taco mixture; and you will definitely need to use a fork and knife to eat your pizza once you add your toppings.
7. Remove from the heat and cut into squares or wedges. Set out taco sauce. Place onion, olives, tomato, sour cream and lettuce in small bowls. Allow each person to top his or her own taco pizza piece with toppings of his/her own choice. As Jenny would say, ‘this is a very personal matter.’
*Tip: You can use the heated leftover taco mix and the condiments for a tasty “Taco Salad” the next day. Guess what Charlie is having for dinner tonight!!!
Taco Seasoning Mix Yield 2 Tablespoons (approximately)
Ingredients:
2 teaspoons instant minced onion (dehydrated minced onion
½ teaspoon instant minced garlic (dehydrated garlic flakes)
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon cornstarch
½ teaspoon crushed dried red pepper flakes
¼ teaspoon Mexican oregano (crushed)
½ teaspoon ground cumin
Combine all ingredients in a small bowl and spoon mixture into a small airtight container. Store in a cool, dry place for up to 6 months.
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