Taco Pizza
Pizza Dough:
300 g flour
180 ml lukewarm water
1 tsp dry yeast
1/2 tsp salt
1 tbsp oil
Beef Mixture:
250 g lean beef mince
1 tsp cumin
1/2 tsp Maldon salt
1/2 tsp paprika
1/2 tsp mild chili powder (e.g., Mexican chili from McCormick)
1/2 tsp garlic powder
1/2 small onion, finely chopped
1 dl passata
Toppings:
Small jar of salsa
50-100 g grated cheese
1/2 dl corn
1/2 green bell pepper
Tortilla chips
Iceberg lettuce
Pickled red onion (optional)
Mix the flour, lukewarm water, dry yeast, salt, and oil together in a bowl until a dough forms. Let it rise in a warm place while you prepare the ground beef mixture.
Brown the ground beef in a pan, then add cumin, Maldon salt, paprika, chili powder, garlic powder, and the finely chopped onion. Stir well and add the passata. Let the mixture simmer over low heat for 5 minutes, then remove from the heat.
Roll out the pizza dough on a baking sheet. Spread the salsa evenly over the base. Add the ground beef mixture on top, followed by the corn and chopped green bell pepper. Sprinkle the grated cheese over everything.
Preheat the oven to 200°C. Bake the pizza until the edges are golden brown, about 10-15 minutes.
After baking, sprinkle the shredded iceberg lettuce, pickled red onion, and crumbled tortilla chips over the pizza before serving.
If you're using pickled red onion, it's best to prepare it in the morning and let it marinate in the fridge throughout the day or overnight for the best flavor.