This is enough to make two thin crust pizzas. Make the dough
first and while it rises prepare all the other stuff.
| Dough | |
|
1½ cups |
warm water |
|
4 cups |
AP flour |
| 2 tsp |
yeast |
| 1 tbl |
salt |
| 3 tbl |
sugar |
| Toppings | |
| 1½ lbs |
ground meat |
| 1½ packets |
taco
seasoning |
| 1½
cups |
store bought picante sauce,
spicy or mild your choice |
| 4 cups |
cheese,
shredded (cheddar or mozzarella) |
| 3 cups | shredded lettuce |
| 2 cups | Roma tomatoes, diced |
| 1 |
avocado, diced (sprinkle some lime juice on the avocado to keep it from turning brown) |
| ½ |
lime (for the avocados) |
Combine the water and yeast in a mixing bowl, and
stir to dissolve the yeast.
Add the flour and salt to the bowl, turn the mixer to
speed 2 and mix until you've formed a dough ball. Let the mixer kneed
the dough for 5 minutes. The dough should still feel moist and
slightly tacky. If it's sticking to your hands like bubble gum,
work in more flour, one tablespoon at a time, until it is
smooth. Put the
dough in a greased bowl, cover, and let it rise for an hour in a
warm place.
Divide the dough into two pieces and using a rolling
pin on a floured surface, roll the dough out very thin.
Put the dough on greased 14" pizza pans.
Preheat the oven to 425°. Cook the meat as
though you were making tacos.
Let it cool. Cut
the lettuce, tomatoes, and avocado up and place into individual
bowls. Evenly
spread the salsa, then meat, then cheese on each pizza. Bake the pizzas for
approximately 8 minutes. When the dough browns pull the pizza
out, cut it into pieces, and let each person put their lettuce,
tomato, and avocado toppings on as thick or as thin as they
like.