Midwestern Taco Pizza
Adapted from Serious Eats on April 15, 2025
Prep:
50 minutes
Proof:
4 hours
Cook:
20 minutes
Total:
5 hours, 10 minutes
Ingredients
Serves/makes 6
All
Dough
Taco Sauce
Toppings
Instructions
1.
For the Crust: In the bowl of a food processor, add flour, yeast, and malt powder and pulse until combined, about 5 pulses. With the food processor running, add oil and water in a steady stream until dough comes together, about 30 seconds. Stop processing and let dough rest in the bowl for 15 minutes. After the rest, add salt and process until thoroughly incorporated, about 30 seconds more.
2.
Transfer dough to a clean countertop or cutting board and knead by hand until smooth and elastic, 1-2 minutes. Transfer dough to a lightly oiled container, cover tightly in plastic, and let rise at room temperature (70-75℉) until roughly doubled in size, about 3 hours.
3.
After 3 hours, divide dough into 2 equal portions (about 300 g each) and shape into smooth balls. Transfer dough balls to a lightly oiled baking sheet, leaving room for expansion. Brush or spray the tops with a thin layer of oil and cover tightly with plastic wrap.
4.
If Baking the Same Day: Let dough rise at room temperature until puffy and passes the “poke test,” about 1 more hour. If Baking Later: After dividing, refrigerate for 1 to 2 days. Allow the refrigerated dough to come to room temperature before baking, about 1 to 2 hours more.
5.
For the Taco Sauce: While dough balls proof, in a small saucepan, combine whole peeled tomatoes, water, vinegar, Worcestershire sauce, cumin, onion powder, garlic powder, cayenne, smoked paprika, salt, and MSG (if using). Heat over medium-high, stirring frequently, until boiling, then reduce heat and simmer for about five minutes.
6.
Remove saucepan from heat and add xanthan gum (if using). Process with an immersion blender until smooth and silky, about 15 seconds.
7.
For the Pizza: One hour before baking, set a baking stone or steel in the middle rack of the oven and preheat to 500℉ (260℃). In a small bowl, mix cumin, chili powder, kosher salt, Mexican oregano, smoked paprika, onion powder, coriander, and garlic powder. In a medium bowl, combine 1 teaspoon of this spice mixture with cheddar and Monterey Jack cheeses and toss. Freeze cheese for 15 minutes.
8.
In a large cast iron or nonstick skillet, heat oil over medium-high until shimmering. Add beef and 5 teaspoons of the spice mixture, cooking until browned, about 4 minutes. Remove beef from heat and drain in a fine mesh strainer over a bowl.
9.
Working with one dough ball, transfer it to a floured work surface. Press out into an 8-inch circle, then stretch to a 12-inch circle (about 1/4 inch thick). Transfer to a well-floured pizza peel.
10.
In a medium bowl, whisk refried beans, tomato sauce, and half of the taco sauce until smooth. Spread half the mixture (about 1/2 cup) over the pie, leaving a 3/4 inch border.
11.
Quickly sprinkle half of the beef mixture (4 ounces) over the sauce, using a light hand for the center. Sprinkle half (4 ounces; about 1 cup) of the cheese over the surface. Dot with half (1 ounce) of sliced olives. Brush crust with olive oil and slide onto the baking steel or stone. Bake for 15 to 18 minutes until golden brown and puffy.
12.
Remove pizza from oven, transfer to a wire rack to cool. Top immediately with shredded lettuce, diced tomatoes, and crushed tortilla chips. Cool for 3 minutes before transferring to a cutting board. Drizzle with taco sauce and dollop with sour cream, if using. Cut into six slices and serve. Repeat shaping, topping, and baking the other pizza.
Related
New York-Style Pizza Dough
Misc.
Notes
The taco sauce can be refrigerated in an airtight container for up to 1 week. The dough can be made and refrigerated for up to 2 days ahead.