SouthWest Crispy Taco Pizza #RSC

Total Time
45mins
Prep 30 mins
Cook 15 mins

Ready, Set, Cook! Hidden Valley Contest Entry. Pizza and tacos are my two favorite foods and often times I cant decide between the two - so I created this recipe to have both! This recipe is very adaptable, so add your favorite taco toppings if desired

Ingredients Nutrition

Directions

  1. Preheat oven to 450. Place rack in low position and place a pizza stone.
  2. In bowl, combine yogurt, ranch, lemon juice and zest, chipotle tobacco and chives. Cover and refrigerate until ready to use. In large sauté or cast iron pan, add onions, poblano and jalapeno. Season with salt and pepper and cook on medium high, stirring often until softened – about 7 minutes. Add half of the garlic and all of the ground pork and continue cooking until pork is no longer pink – about 5 minutes. Drain any excess grease from pan. To pan, add chili powder, cumin, coriander, taco sauce and corn. Simmer 15 minutes. While sauce is simmering, prepare crust. Sprinkle pizza stone with cornmeal. Roll or stretch dough to 14”. Brush olive oil and remaining garlic over surface. Transfer to pizza stone and bake 4-5 minutes. Add meat sauce, and cheese and continue baking 10-12 minutes or until cheese is browned and bubbly. Remove from oven and add lettuce, pico de guillo and olives. Drizzle with yogurt sauce. Slice pizza and enjoy!
  3. **NOTE – if you don’t have a pizza stone, place dough on a baking sheet or pizza pan that has been dusted with cornmeal and prebake 4-5 minutes.