Taco Pizza

Ingredients

For the beer crust:

1/2 t active dry yeast  

1/2 t sugar  

1/8 cup warm water

1 cups warm beer

1/2 T sugar  

1/2 T salt  

1/8 cup olive oil  

2 1/2 cups bread flour, plus more as needed  

1. Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and 1/8 cup water.

2. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour.

3. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl.

4. Age in the refrigerator for at least 24 hours or up to a week.

FOR THE DOUGH

3 1/4 cups AP Flour  

1/4 cups Cornmeal  https://amzn.to/3ZUyJE7

1 T sugar  

1 T salt  

1 1/4 cups water (85F)

8 T (1 stick) butter cubed

9g or 1 T yeast  

1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.

2. While running, stream in warm water until combines, run for 30-40 seconds total

3. Transfer to bowl and let rise for 90 minutes.

4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray

5.  let rise 1 hour.

For the tomato sauce:

1 28oz can of pureed tomatoes   

1 T Mexican oregano  

1 T cumin  

1 T dried cilantro  

1 T taco seasoning (We used Cattleman’s Grill Mexicano)

Mix the ingredients in a skillet on medium high heat.  Bring to a simmer and cook for about 15 minutes

For the bean sauce:

Add 1/2 can of refried beans   to 1/4 cup of the above tomato sauce

For the meat:

Mix 1 pound of pork chorizo with 1 pound ground beef in a skillet on medium high heat. 

1. Cook until all of the pink is gone, then add 1 T of your favorite taco seasoning (again, we used Cattleman’s Grill Mexicano), 1T of cumin, 1T of Mexican Oregano, 1 T of dried cilantro and 1/2 cup of water.  Bring to a simmer and cook for about 15 minutes.