Taco Pizza
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Salsa (store-bought)1.5 cups
Sharp Cheddar Cheese (grated)1 cup
Sour Cream1 cup
Cilantro Leaves (fresh)Directions:
1
Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F
2
Roll out the pizza dough on a lightly floured work surface into an 11-inch round
3
Transfer to a parchment-covered pizza peel or another upside-down baking sheet
4
Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border
5
Spoon the salsa over the beans and sprinkle with the cheese
6
Scatter the scallions and jalapenos on top
7
Slide the pizza and parchment onto the hot stone and bake until the crust is crisp, 8 to 10 minutes
8
Let cool a few minutes
9
While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl
10
In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt
11
Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro
12
Cut into slices
13
Per serving (based on 4 servings; not including optional toppings): Calories 564; Total Fat 24 grams; Saturated Fat 12 grams; Protein 23 grams; Total Carbohydrate 66 grams; Sugar: 9 grams; Fiber 4 grams; Cholesterol 51 milligrams; Sodium 1579 milligrams Photograph by Charles Masters