Tex-Mex Taco Pizza

Ingredients

For the Pizza Dough:

1½ cups warm water

1 tsp sugar

2 tsp instant yeast

3 cups flour (I used 00-flour)

1 tsp sea salt

2 tbsp olive oil

Pizza Sauce:

1 cup Taco sauce

2 tblsp jalapeño ketchup

½ tsp sea salt

1 tsp extra virgin olive oil

pinch of sugar (optional)

½ tsp garlic powder

1 tsp oregano

1 tsp taco seasoning

For the Cowboy Caviar:

2 Roma tomatoes seeds removed, diced

1 ripe avocados diced

⅓ cup red onion diced

15 oz black beans rinsed and drained

1 cup frozen sweet corn thawed

1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)

1 jalapeño pepper, seeded and diced into very small pieces

⅓ cup Cilantro finely chopped

Instructions

For the Cowboy Caviar:

Mix black beans, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl. Season with garlic salt, then add cilantro. Mix until well blended.

Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.

For the Cilantro Lime Cream Sauce:

1 cup Mexican crema or sour cream

1/2 bunch cilantro finely chopped

1/2 lime juiced

1 tsp garlic powder

salt to taste

pepper to taste

Instructions

Combine sour cream, cilantro, lime juice, garlic powder, salt and pepper in a small mixing bowl.

Stir well to combine, cover with plastic wrap and refrigerate until ready to serve.

For the Toppings:

Chorizo sausage

Shredded cheese

Black olives

Jalapeño

Sweet peppers

Shredded lettuce

Cotija cheese

Cilantro

Instructions

For the pizza dough. Whisk the yeast and sugar into warm water and allow to stand for 5 minutes until frothy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in.

Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking.

Once risen, divide the dough into individual balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
To make the sauce, in a small mixing bowl combine Taco sauce, jalapeño ketchup, olive oil, sugar (if using), garlic powder, oregano, and taco seasoning. Season with salt (and your chosen additions if any). Stir till well blended and refrigerate until ready to use.

Meanwhile, preheat the grill to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. Brush the grill grid with a little oil.

On a flat surface stretch and shape the dough into a 12-inch round, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much. Brush the top with oil, salt and pepper and toss on the grill, oil-side down, then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board or pizza peel.

Spread the grilled side with the sauce, next add the shredded lettuce, then top the lettuce with cooked chorizo, a few tablespoons of cowboy caviar, followed by sliced peppers and jalapeño, shredded cheese, and finish with the sliced black olives.

Then carefully transfer the pizza back to the grill (I used a pizza stone in this step). Close the grill and allow to cook for a few minutes until the cheese has melted and there is some color on top.

Remove from the grill, and top with a cotija cheese crumble, then drizzle with the cilantro lime cream sauce, slice and serve. Enjoy!

Nutrition Information:

YIELDS: 2 | SERVING SIZE: 1

Pizza Dough (per serving, based on yield):

Calories: Around 150-200 calories
Carbohydrates: Around 25-30g
Protein: Around 3-5g
Fat: Around 5-7g
Fiber: Around 1-2g

Cowboy Caviar (per serving, based on yield):

Calories: Around 100-150 calories
Carbohydrates: Around 20-25g
Protein: Around 4-6g
Fat: Around 1-2g
Fiber: Around 5-7g

Cilantro Lime Cream Sauce (per serving, based on yield):

Calories: Around 50-70 calories
Carbohydrates: Around 1-3g
Protein: Around 1-2g
Fat: Around 5-7g

Frequently Asked Questions:

Can I use store-bought pizza dough instead of making my own?

Yes, you can use store-bought pizza dough to save time. Just follow the instructions for preparing the toppings and assembling the pizza.

Can I use regular ketchup instead of jalapeño ketchup for the pizza sauce?

Yes, you can use regular ketchup if you prefer a milder flavor. The jalapeño ketchup adds a bit of heat and flavor, but it’s not essential.

What can I use as a substitute for Mexican crema in the Cilantro Lime Cream Sauce?

You can use sour cream or even Greek yogurt as a substitute for Mexican crema.

It might slightly alter the flavor but will still provide a creamy element to the sauce.

Can I bake this pizza in the oven instead of using a grill?

Yes, you can bake the pizza in a preheated oven at around 425°F (220°C) for about 12-15 minutes, or until the cheese is melted and the crust is golden.

Can I prepare the Cowboy Caviar and Cilantro Lime Cream Sauce in advance?

Absolutely. Both the Cowboy Caviar and the Cilantro Lime Cream Sauce can be prepared ahead of time and refrigerated.

This can save time when you’re ready to assemble the pizza.

Can I use a different type of flour for the pizza dough?

Yes, you can use different types of flour, such as all-purpose flour or whole wheat flour, if you don’t have 00-flour.

Keep in mind that the texture and taste of the dough might vary slightly.

Can I make the Cowboy Caviar ahead of time?

Yes, you can prepare the Cowboy Caviar in advance and refrigerate it for up to 3 days before serving.

This allows the flavors to meld together nicely.

What can I use instead of a grill for cooking the pizza?

If you don’t have a grill, you can bake the pizza in a preheated oven at around 425°F (220°C) for about 12-15 minutes, or until the cheese is melted and the crust is golden.

Can I customize the toppings to my preference?

Absolutely! Tex-Mex Taco Pizza is versatile, and you can add or omit toppings based on your taste.

You can experiment with ingredients like sliced jalapeños, diced onions, or even ground beef for more variety.