You know how “they” say that you shouldn’t go to the grocery store when you are hungry? Well “they” weren’t there to inspire me; so off to the grocery store I went, even though I was starving. Miraculously, I didn’t buy the whole store, but that could be because they were handing out samples. The most important (and relevant to this post) sample was nachos. If it had not been our pizza night I would have just made nachos and called it a day, but pizza night is set in stone around here, so naturally I decided that nachos would make a very good pizza topping.

Ingredients:
1 recipe pizza dough
cornmeal
1 lb ground beef
taco seasoning*
8 oz salsa
8 oz shredded cheese (I use a combination of Monterrey, Cheddar, and Pepper Jack)
crumbled chips for garnish

*Taco Seasoning (this is fairly mild if you prefer a bit of spice adjust to taste):
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
Preheat oven to 450 degrees, if using pizza stone heat for at least 30 minutes. Place ground beef and taco seasoning in a large skillet and cook until meat is no longer red. Add salsa and remove from heat. Prepare dough (by rolling, stretching or throwing) until it is the size and thickness desired using cornmeal to keep the dough from sticking. Place on pizza pan or pizza paddle and bake for 7-10mins. Remove dough from oven and distribute meat mixture evenly over the pizza and cheeses over meat. Bake for an additional 5-10mins watching to make sure the pizza does not brown too much (due to the prebake your pizza will be ready as soon as your cheese melts). Remove from oven, cut and devour.

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