Tacopizza

Taco pizza with homemade salsa

Ingredients · Servings 4

900 g wheat flour
1 packet of yeast
5 dl water
1 dl olive oil
1 ts salt
2 teaspoons sugar
1 onion
2 cloves garlic
1 yellow bell pepper
1 red bell pepper
500 g pork chop dough
1 tsp coriander seeds
0.5 - 1 tsp fennel seeds
2 teaspoons cumin
2 tsp paprika powder
1 - 2 tsp chili powder
1 can of canned tomatoes
250 g grated cheese
50 g tortillachips
jalapeño
1 cup light sour cream
300 g tomatoes
1 green chili
1 red onion
3 drops olive oil
salt
1 pinch of sugar
coriander

Method · 1 h 30 min

Mix flour, salt, sugar and dry yeast for the pizza dough in a baking bowl.
Stir the yeast into the lukewarm water if you are using fresh yeast. Add lukewarm water, rather cold than too hot, and oil. Use a food processor and knead the dough for 5-10 minutes until the dough is smooth and elastic.
Cover the bowl with plastic wrap and a kitchen towel and let the dough rise until doubled in size. If necessary, divide the dough into several pieces and bake.
Finely chop the onion and garlic for the filling. Clean and cut the peppers into small pieces. Use a large frying pan or pot and sauté the onion and garlic in oil.
Add the dried spices and the patty. Continue to fry until the patty is browned.
Add the tomatoes and peppers, and continue to simmer until most of the liquid from the tomatoes has evaporated. Season with salt and pepper. Adjust with more spices if necessary.
Bake the pizza dough and place it in a baking pan. Press it out evenly and firmly, paying extra attention to the edges and corners.
Spread the filling over the base and sprinkle with cheese. Bake the pizza at 220 degrees for about 25 minutes.
Now you can make the tomato and chili salsa. Cut the tomatoes into small pieces. Remove the seeds from the chili and finely chop the chili and red onion. Mix everything together, and season with salt and a pinch of sugar. Stir in the chopped coriander.
Top the finished pizza with coarsely crushed tortilla chips, jalapenos, tomato and chili salsa and sour cream.

Taco pizza with homemade salsa is the perfect weekend meal. Here, the thick pizza base is loaded with minced meat filling, just like on the traditional 80s pizza, but these memories meet the taco generation here. The result is a taco pizza! A large and thick long pan base has been used for this pizza, but you can also make two or more smaller and thinner bases. The portion in the recipe is enough for six thin portion pizzas. The pizza bases should preferably not be rolled out, but pulled and pressed out into the desired shape and thickness. Just like with the taco, it is extra good with different toppings. The icing on the cake is a homemade, fresh tomato and chili salsa.