Now Your Turn

Nacho Pizza

Appetizers, Breads, Brunch, Pizza | August 1, 2015 | By



1 pizza dough

little  corn meal for spreading

6 Tbsp  thick and chunky salsa ( mild or hot )

1 1/2  cup   veggie black beans taco filling

( 1 cup mexican  veggie  ground, 1 package  taco seasoning mix, 1/2 cup black beans, 1/2 cup shredded cheese )

2 cup  Tex Mex  shredded cheese

1/2 cup red onion diced

1/4 cup chopped pitted  ripe black olives

1/2 cup   cherry tomatoes

1 large  sliced jalapeno pepper

4 medium scallions,thinly sliced

1 medium avocado  diced


Method :

First you make a veggie  ground-black beans taco filling. In 10-inch skillet, cook mexican  veggie ground over medium-high heat 5 to 7 minutes, stirring occasionally, until brown. Stir in taco seasoning mix,  little water , black beans  and cook over medium heat 10  minutes, stirring occasionally. Cool down.

Preheat  the oven  for 400 F.

When you’re ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling-pin to roll into a circle about 14 inches in diameter. Transfer the  pizza dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

Spread the salsa, veggie – bean mixture on the pizza dough, leaving a 1-inch border. Layer on cheese, tomatoes, red onions olives and sliced  jalapeños. Bake  until the cheese has melted and the bottom of the crust has browned, about 10-15  minutes.When it is finished  sprinkle with sliced scallions and diced avocados. Serve warm.



Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Georgia Bitay