Taco Pizza: Two Ways takes around 20 minutes from beginning to end. This recipe serves 2 and costs $3.02 per serving. This main course has 1128 calories, 73g of protein, and 33g of fat per serving. 2641 person have made this recipe and would make it again. It is a rather expensive recipe for fans of Mediterranean food. It is brought to you by Baked by Rachel. If you have granulated sugar, whole milk mozzarella, garlic powder, and a few other ingredients on hand, you can make it. With a spoonacular score of 98%, this dish is super. If you like this recipe, take a look at these similar recipes: Kale, Turkey and Black Bean Taco Filling -Plus 5 Ways to Use It, Taco Pizza with Easy Cornmeal Crust {PLUS Pizza Kit Giveaway!}, and Matzah Pizza (Two Ways!).

Servings: 2

Cooking duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

In a measuring cup, combine water heated to 115F with yeast, sugar and olive oil. Allow mixture to sit for 5-10 minutes.Using a stand mixer with dough hook attachment, add 2 1/4 cups flour and sea salt. With mixer running on low, slowly add liquid mixture. Continue mixing, increasing speed and adding an additional tablespoon of flour at a time, up to 1/4 cup, until the dough is smooth and no longer sticking to the sides of the bowl. Transfer to a lightly greased bowl. Cover and allow to rise until doubled in size, roughly one hour. Use immediately or transfer to refrigerator to sit for 24-48 hours (allowing for a more flavorful dough).To a small saucepan, add chicken, spices and enough chicken stock or water to cover. Cook over medium heat, removing chicken when no longer pink to shred. Return shredded chicken to saucepan, soaking in the seasoned liquid. Increase temperature slightly, continuing to cook until liquid boils off. Remove chicken, set aside.Preheat oven to 425F. Lightly grease a large baking pan. If making one large pizza, stretch to desired shape and size. If making two smaller pizzas, divide dough in half and shape to desired shapes and sizes. Bake crust for 8 minutes as is. Remove and top off as desired using amounts below.*Amounts listed below are each for one small pizza, double amounts if only making one large pizza.Salsa taco pizza:Lightly spread 5-6 Tbsp salsa over prepared dough. Top off with half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, jalapeo slices, chopped green onions and a sprinkle of ground black pepper.Tortilla taco pizza:Lightly brush olive oil over prepared dough. Add half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, seasoned tortilla strips, chopped green onions and a sprinkle of ground black pepper.Bake prepared pizza for an additional 10-15 minutes or until desired crispness is reached. Slice and serve warm with optional sour cream.

Step by step:

1. In a measuring cup, combine water heated to 115F with yeast, sugar and olive oil. Allow mixture to sit for 5-10 minutes.Using a stand mixer with dough hook attachment, add 2 1/4 cups flour and sea salt. With mixer running on low, slowly add liquid mixture. Continue mixing, increasing speed and adding an additional tablespoon of flour at a time, up to 1/4 cup, until the dough is smooth and no longer sticking to the sides of the bowl.

2. Transfer to a lightly greased bowl. Cover and allow to rise until doubled in size, roughly one hour. Use immediately or transfer to refrigerator to sit for 24-48 hours (allowing for a more flavorful dough).To a small saucepan, add chicken, spices and enough chicken stock or water to cover. Cook over medium heat, removing chicken when no longer pink to shred. Return shredded chicken to saucepan, soaking in the seasoned liquid. Increase temperature slightly, continuing to cook until liquid boils off.

3. Remove chicken, set aside.Preheat oven to 425F. Lightly grease a large baking pan. If making one large pizza, stretch to desired shape and size. If making two smaller pizzas, divide dough in half and shape to desired shapes and sizes.

4. Bake crust for 8 minutes as is.

5. Remove and top off as desired using amounts below.*Amounts listed below are each for one small pizza, double amounts if only making one large pizza.Salsa taco pizza:Lightly spread 5-6 Tbsp salsa over prepared dough. Top off with half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, jalapeo slices, chopped green onions and a sprinkle of ground black pepper.Tortilla taco pizza:Lightly brush olive oil over prepared dough.

6. Add half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, seasoned tortilla strips, chopped green onions and a sprinkle of ground black pepper.

7. Bake prepared pizza for an additional 10-15 minutes or until desired crispness is reached. Slice and serve warm with optional sour cream.

Nutrition Information: