Taco Pizza from Seasons Magazine
Servings and Ingredients
|Dough for Chewy Pizza Crust|
|1 lbs.||lean ground beef|
|2 tbsp.||taco seasoning|
|½ c.||Hy-Vee tomato paste|
|½ c.||Hy-Vee thick & chunky salsa|
|1 c.||chopped onion|
|1 c.||chopped green pepper|
|4 c.||Hy-Vee shredded Mexican cheese blend|
|2 c.||slightly crushed Hy-Vee nacho-flavored tortilla chips|
|3 c.||shredded iceberg lettuce|
|1||medium avocado, seeded, peeled and sliced|
|1||medium tomato, chopped|
Things To Grab
- Place oven rack in lowest position; if using pizza stone, place on rack before turning oven on. Preheat oven to 400 degrees.
- In a large skillet brown beef; drain. Stir in taco seasoning and water; set aside. For sauce, combine tomato paste and salsa; set aside.
- Uncover one dough portion; sprinkle very lightly with flour. If using pizza stone, roll out to a 12-inch diameter circle about 1/8-inch thick directly on parchment. If using pizza pans, roll out to a 12-inch diameter circle on a lightly floured surface; place dough on lightly greased pizza pan. Repeat with remaining dough.
- Top crusts with prepared sauce, seasoned beef, onion and green pepper. Sprinkle with cheese. If using pizza stone, transfer pizza with parchment paper directly on pizza stone. Bake 16 to 18 minutes or until crust is golden. Garnish with chips, lettuce, avocado and tomato.
710 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 110mg
- Sodium: 1050mg
- Total Carbohydrates: 66g
- Protein: 41g
Vitamin A 30%
Vitamin C 45%
Hy-Vee Seasons Fall 2012.