Deep Dish Taco Pizza

Recipe courtesy of Eddie Jackson

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  extra-virgin olive oil, plus more for brushing
• 1  lb  organic ground beef
• 1  tablespoon chili powder
• 1⁄2 teaspoon garlic powder
•  kosher salt
• 2  tablespoons  adobo sauce from canned chipotle chiles in adobo
•  one 15 1/2 ounce can black beans, rinsed and drained
• 1⁄2 cup salsa
•  one 14-inch frozen thin crust  cheese pizza, thawed, such as Mama Cozzi's Five Cheese Pizza from ALDI
• 2  cups  shredded yellow cheddar cheese
•  sour cream, for serving
•  guacamole, for serving
•  fresh cilantro leaves, for serving

Directions

1. Preheat the oven to 450 degrees F.
2. Heat a medium skillet over medium-high heat and add the olive oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until well browned and cooked through, about 6 minutes. Drain off and discard any excess fat. Return the skillet to the heat, add the chili powder, garlic powder and 1/2 teaspoon salt and stir to incorporate. Add the adobo sauce and 2 tablespoons water. Cook 1 minute to blend the flavors, then remove from the heat.
3. Meanwhile, combine the beans and salsa in a small saucepan. Bring to a simmer and cook until thickened, 4 to 5 minutes. Keep warm.
4. Brush a 12-inch cast-iron skillet with oil. Cut six 2-inch snips in the pizza with scissors, spaced evenly around the edge. Fit the pizza into the oiled cast-iron skillet, pressing the edges to make a deep-dish-type crust. Bake the pizza until heated through and the cheese is just melted, about 10 minutes.
5. Remove the pizza from the oven, top with the beans and ground beef and sprinkle with the Cheddar. Return to the oven and bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 5 to 6 minutes more. Let stand for 5 minutes.
6. Top with dollops of sour cream and guacamole and sprinkle with cilantro leaves. Cut into wedges in the skillet and serve with a pie server.