On the menu today? Mexican pizza! It was quite the adventure to make as I witnessed a car drive into the side of the bakery as I was walking over there to buy some pizza dough. Some poor old lady apparently confused her gas pedal with her brake pedal; thankfully, the building knew how to break for her and she missed the half-dozen people sitting on the patio.
I’m happy to announce that making this pizza was nowhere near as eventful as prepping for it. I’m also pleased to announce that everyone enjoyed it, too.
1/2 lb extra-lean ground beef
1/3 cup red onion, diced
1 tsp minced garlic
1/2 cup tomato, diced
1/4 cup carrots, shredded
1/4 cup bell pepper, diced
1/4 cup frozen corn
1/4 cup black beans
4 tbsp minced fresh cilantro
2 tbsp taco seasoning (home made)
1/4 tsp each salt and freshly ground black pepper
1/2 cup pizza sauce
1 pizza crust (store-bought or see recipe here )
1 cup packed shredded light sharp cheddar cheese
2 tbsp minced green onions
Light sour cream and salsa
Preheat oven to 425F. Cook pizza dough for 8-9 minutes.
Heat non-stick skillet on high. Add beef and cook for 2-3 minutes until slightly browned. Add onion and garlic. Cook and stir over medium-high heat until beef is no longer pink. Add diced tomato, carrots, pepper, corn and beans and cook for another 2 minutes. Add taco seasoning, salt, pepper and cilantro. Cook for another minute and remove from heat.
Spread pizza sauce evenly over crust. Top with half the cheese and beef mixture. Sprinkle remaining cheese and green onions on top.
Return pizza to middle oven rack and bake for 10-12 minutes until cheese is completely melted and crust is golden brown.
Top with sour cream and salsa and serve!