Page 100 - Food Network (January 2020)
P. 100
SKILLET TACO PIZZA ACTIVE: 35 min I TOTAL: 50 min I SERVES: 4 to 8
1 pound refrigerated pizza dough, 1. Preheat the oven to 525˚ (or the highest temperature available). Press and stretch the
at room temperature pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with
All-purpose flour, for dusting flour and cover with a clean kitchen towel.
3 tablespoons extra-virgin olive oil 2. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic
2 cloves garlic, sliced and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed
1 15-ounce can crushed fire-roasted tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until
tomatoes thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
½ teaspoon dried oregano 3. Meanwhile, heat a medium skillet over medium-high heat and add the remaining
Kosher salt and freshly ground pepper 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds
8 ounces ground beef of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to
1 tablespoon chili powder 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until
1 teaspoon ground cumin combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
½ teaspoon garlic powder 4. Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with
1 cup shredded cheddar cheese flour and immediately add the pizza dough, stretching it as needed to completely cover the
(about 4 ounces) bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon
½ small red onion, thinly sliced the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle
1 cup shredded mozzarella cheese with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer
(about 4 ounces) the skillet to the oven and bake until the cheese is melted and bubbling and the crust is
Shredded iceberg lettuce, chopped browned around the edges, 10 to 12 minutes. Let cool slightly.
avocado and pico de gallo, 5. Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado
for topping and pico de gallo. Cut into wedges.
86 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
