Step-by-Step: The Ultimate Taco Pizza
I had become obsessed with this idea of an ultimate taco pizza recently, but I wanted something with a Mexican authenticity that hasn’t been attempted. I wanted to take the flavors of the region and apply it to a tantalizing dish. I made this happen in my own home and I’ll show you how you can do it too.
I first heard of the taco pizza when I was about 12 years old. I vividly remember it sounding so strange and bold and the trepidation I felt as I sat in the pizzeria waiting for it to arrive to our table. Tacos and pizza couldn’t possibly go together… so what did we just order? When there was finally a slice on my plate, I dissected the elements: lettuce, tomato, beef, cheddar cheese, and crushed Dorito’s. While my taste buds accepted this, something didn’t seem right. I felt betrayed; lied to. As an adult, I have never ordered a taco pizza.
There have been a number of pizza’s that have gone viral in the past year, like the pizza served in a box made of pizza or the $2000 squid ink pizza with the 24k gold leaf sprinkled on top, yet there was one that really caught my attention: Tony Baloney’s taco pizza. The motif was so simple, and thus brilliant. Just put some tacos on top of the pizza. This was the taco pizza I had been expecting since I was a child! However, I am not going to New Jersey for a slice.
There are three simple elements in play here: pizza, tacos, and guacamole.
We will infuse the pizza with the smokey heat of chipotle peppers and use a blend of mozzarella and oaxaca cheese. We will build a simple street vendor style taco and make guacamole from fresh avocados.
This is what you’ll need:
- 1 can of diced tomatoes with chipotle peppers
- 1 ball of fresh mozzarella
- 1 wheel of oaxaca
- 1 lb of steak, diced
- 2 limes
- 1 white onion, chopped
- Fresh cilantro
- 4 avocados
- Pineapple salsa
I prefer to throw the steak, ¾ of the chopped onion, and juice of 1 lime together to marinate and then throw it all in the pan to cook.
While it’s cooking, mash up your avocados and throw in the remaining chopped onion and squeeze the juice from the other lime for a simple, fresh guacamole.
Build the pizza using the tomato and chipotle pepper blend as the base and be generous with the cheese! Bake at 425 for about 8 minutes or until the cheese is nice and bubbly. Protip: use the broiler briefly to get that nice touch of brown on the cheese. Slice the pizza into… let’s say 4 to 8 piece, depending on how generous you’re feeling that day.
When the meat is ready, scoop into the tortilla and sprinkle some cilantro on it.
Add as much guacamole and pineapple salsa as you prefer.
From here, just build a ring of tacos directly on the pizza until you can’t fit any more. On my pizza, I was able to fit about 12 tacos all the way around.
Did you figure out how to eat this thing? Let me know how you tackled this glorious pizza!