cheesy taco pizza____________________Vegetarian ground beefs bulks up an easy, spicy Tex Mex tomato sauce to heap beneath a pile of cheese, a savory herb blend, and some kale for extra greens.
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 1 lb beefless ground (I used Trader Joe's brand)
- 1 tbsp chili powder
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 can tomato sauce
- 1/4 cup cilantro
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 cup shredded kale
taco pizza seasoning
- 1/4 cup cilantro, chopped
- 1 tbsp oregano
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp kosher salt
Instructions
- If you are making your own pizza dough, do this first and allow about 60-90 minutes of extra prep time. My best dough recipe is linked in the "Notes"!
- Once you are ready to start cooking, preheat oven to 450 degrees with a pizza stone or a baking sheet inside.
- Heat a skillet with 1 tbsp olive oil over medium heat. Once warm, in the pan toss beefless ground with chili powder, oregano, cumin, paprika, garlic, onion powder, and cayenne pepper. Saute for about 5-8 minutes until slightly browned and very fragrant. Beefless ground will not crisp like normal beef, but it should get a bit of color.
- Pour in tomato sauce and simmer on medium-low heat for about 10 minutes, stirring occasionally, until the sauce thickens. You can leave it for up to 30 minutes so long as the heat is very low. The flavors will meld even more!
- In a small bowl, combine ingredients for the taco pizza seasoning.
- To assemble the pizza, shape dough as desired. Top with sauce, then sprinkle cheeses evenly. Finish with kale and the seasoning mix. Bake for about 10 minutes, then turn the broiler to high and cook an additional 2-3 minutes until cheese bubbles and turns golden. Watch very closely!