Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
Zo decided she wanted to make a Taco Pizza. She decided this because we were out of fresh mozzarella and had plenty of cheddar. Then she decided that she wanted to make a Veggie Taco pizza because we did not have any ground meats defrosted and she had just got back from the store with the item I needed for the pizza I was making. I for one am happy that we did not have more fresh mozzarella and that we had no defrosted ground meat because this pizza was super tasty! Enjoy!
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Ingredients:
Pizza
1/3 cup pepper jack (shredded)
1/3 cup aged cheddar (shredded)
1 cup sharp cheddar (shredded)
1 heirloom tomato (sliced)
1 fresh jalapeno (sliced)
1 tbsp Fresno pepper (chopped)
1 tbsp green onion (diced)
1/4 cup red onion (sliced)
1/3 cup aged cheddar (shredded)
1 cup sharp cheddar (shredded)
1 heirloom tomato (sliced)
1 fresh jalapeno (sliced)
1 tbsp Fresno pepper (chopped)
1 tbsp green onion (diced)
1/4 cup red onion (sliced)
Sauce
1/2 can Rotel with green chilies (drained)
1 1/2 tbsp tomato paste
1/4 tsp brown sugar
1/2 tsp balsamic
1/4 tsp Mexican oregano
Crust Brushing Sauce
1 tbsp olive oil
1 tsp lime zest
1 tbsp fresh lime juice
1/2 tsp tequila
1/2 tsp garlic powder
1 1/2 tbsp tomato paste
1/4 tsp brown sugar
1/2 tsp balsamic
1/4 tsp Mexican oregano
Crust Brushing Sauce
1 tbsp olive oil
1 tsp lime zest
1 tbsp fresh lime juice
1/2 tsp tequila
1/2 tsp garlic powder
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
In a medium mixing mash rotel with a fork until a paste is formed. Then combine with the remaining ingredients and mix until even.
Brushing Sauce
Whisk together all ingredients in a small mixing bowl.
Brushing Sauce
Whisk together all ingredients in a small mixing bowl.
Pizza
Combine jalapeno, red onion, Fresno pepper and green onion in a small dish and mix until even.
Sprinkle corn meal onto a baking sheet and lay skin on to it. Brush the brushing sauce over the entire pizza crust. Now spread sauce over the entire crust with a spatula leaving a 1/2 inch edge. Evenly sprinkle aged cheddar and pepper-jack cheeses over the sauce. Now evenly spread out tomato slices over the cheese. Evenly sprinkle with pepper and onion mixture. Then top with Sharp Cheddar.
Sprinkle corn meal onto a baking sheet and lay skin on to it. Brush the brushing sauce over the entire pizza crust. Now spread sauce over the entire crust with a spatula leaving a 1/2 inch edge. Evenly sprinkle aged cheddar and pepper-jack cheeses over the sauce. Now evenly spread out tomato slices over the cheese. Evenly sprinkle with pepper and onion mixture. Then top with Sharp Cheddar.
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
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