Mexican

Taco Pizza

Name: Taco Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 120 g pizza dough; 80 g beef mince; 1 tsp vegetable oil; 2 tbsp white onion; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp sweet paprika; 0.25 tsp dried oregano; 0.25 tsp chilli powder; 0.25 tsp fine salt; 3 tbsp water; 50 g refried beans; 40 g mature cheddar; 50 g tomato; 20 g iceberg lettuce; 2 tbsp tomato salsa; 1 tbsp soured cream; 10 g tortilla chips; 1 tbsp fresh coriander; 1 tbsp pickled jalapeños; plain flour

A crisp, thin base spread with refried beans, cumin-spiced beef and melted cheese, then piled high with cold lettuce, tomato, salsa, soured cream and crushed tortilla chips — everything a taco carries, on a pizza.

Lunch & dinner 25g+ protein 8g+ fibre

35 min20 prep · 15 cookEasy938 kcalper serving

Method

Put a baking tray or pizza stone on the middle shelf and heat the oven to its maximum, 240C or higher. On a lightly floured sheet of baking paper, press and stretch 120 g of dough out from the centre into a 22 cm round, leaving a slightly thicker rim. Prick the centre all over with a fork so it stays flat.
Set a small frying pan over a high heat with 1 tsp of vegetable oil. Add 80 g of beef mince and press it flat, letting it brown undisturbed for 2 minutes before breaking it up. Add 2 tbsp of chopped onion and 1 chopped garlic clove and fry 3 minutes more, until the onion softens and the meat is well coloured.
Lower the heat to medium and stir in 0.5 tsp of ground cumin, 0.5 tsp of paprika, 0.25 tsp of dried oregano, 0.25 tsp of chilli powder and 0.25 tsp of salt. Toast the spices for 30 seconds, then pour in 3 tbsp of water and simmer, stirring, for 3 minutes until the liquid has almost gone and the mince is glossy rather than wet. Take off the heat.