Tex Mex Taco Pizza

I’ve been seeing taco pizza on various blogs so I decided to give it a try the other night.  The results were absolutely delicious and you have got to try this.  Here is what I did to make my TexMex style pizza.

Makes one large pizza

Ingredients:

• taco sauce (recipe below)
• pizza dough ( 1/2 recipe below)
• 1 lb ground meat
• 1 tsp onion powder
• 1/2 tsp cumin
• salt and pepper
• 1/2 cup onions, sliced
• 1/2 cup green pepper, sliced
• 1/2 cup black olives, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• shredded lettuce
• sour cream

Taco Sauce

Ingredients:

• 1 (8 ounce) can tomato sauce
• 1/3 cup water
• 1/4 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons instant minced onion
• 1 tablespoon white vinegar
• 3/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne pepper

 

Directions:

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.  Remove and cool.

Pizza Crust

This recipe makes 2 large pizzas crusts.

Ingredients:

• 1 1/4 cups warm water 
• 2 packages dry yeast
• 2 tsp  honey
• 1 1/2 tbsp olive oil
• 4 cups all-purpose flour, plus extra for kneading
• Kosher salt

Directions:

Combine the water, yeast and honey in a large bowl.  When the yeast is dissolved, add the olive oil and stir and then add  3 cups of the flour, 2 teaspoons salt, and mix with a large spoon until dough comes together, continuing using hands when the spoon no longer will work for you. While kneading, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough has come together, turn it out onto a floured board and knead it by hand a dozen or so times until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, break up ground beef and brown in skillet, drain renderings and season with onion powder, cumin, salt and pepper. Once meat is done add in 1/4 cup taco sauce, simmer for 3 minutes and stir.   Set aside.

Preheat the oven to 450  degrees.  Punch the dough down and turn out onto a floured surface and divide it into two equal balls. Place on a sheet pan sprayed with cooking spray and cover them with a damp towel.  Allow the dough to rest for 10 minutes.   Use immediately, or refrigerate. To refrigerate, place each dough ball in plastic wrap sprayed with oil. 

After dough rests, press and stretch with finger tips and then roll out  each ball into a 12-14-inch circle or a rectangle if you prefer. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature).  Layer sauce, meat, cheese, onions, bell pepper, onions, black olives and cheese.  Bake at 450 degrees until crust is brown and cheese is bubbly.

Top each slice with shredded lettuce and a dollop of sour cream before serving.

Iced Coffee

Good morning Y’all!  It’s iced coffee time here in North Texas.  We’ve already hit 100 degrees and it’s officially still spring, uhg.   I’ve been playing around with cold brewing coffee since last summer and I think I’ve finally come up with the right ratio to satisfy my taste. 

I drink this in the morning instead of my regular hot coffee,  but if you’re feeling extra naughty, add some Kahlua and Bailey’s and sip on it while you lay in the sun by the pool.

Ingredients:

• 1 cup ground coffee (medium-coarse grind is best)
• 4 cups water

Directions

1.  In a jar, stir together coffee and 4 cups water. Cover and let sit at room temperature overnight or 12-15 hours.

2.  Strain twice through a coffee filter, changing out filter in between.

3.  In a tall glass with ice, mix equal parts coffee concentrate and water, milk or half and half, or to taste.  Sweeten with 1 oz. vanilla simple syrup (recipe below).

Keep remaining coffee concentrate in the refrigerator for up to a month.

Vanilla Simple Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsp vanilla

Directions:

Bring to boil, remove from heat and stir in 2 tsp vanilla.  Store in the refrigerator and use as needed.

Scalloped Potatoes and Pork Chops

Ingredients

• 6 tbsp butter, divided
• 1 1/2 tsp salt
• 1/2  tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 3/4 cup whole milk
• 6 pork chops, season with whatever you like
• 1 large onion, sliced
• 6 cups thinly sliced red potatoes
• 1 tsp garlic powder
• 1/2 tsp celery seed
• 1 tbsp fresh chopped parsley
• 1 tsp fresh chopped thyme

Directions

1. Preheat oven to 350 degrees F.
2. In skillet brown seasoned pork chops in 2 tbsp butter. Remove chops and add 2 tbsp butter along with sliced onions.  Once the onions are slightly tender stir in flour and cook a minute.  Next add in salt, pepper, garlic powder, celery seed, parsley, thyme, milk and chicken broth.  Bring to a boil and remove from heat and stir in 1 tablespoon butter.  Give it a taste and adjust seasoning if needed.
3. Spray a 9x13 inch pan with cooking oil and place pork chops in the bottom.  Next, and potatoes.  Pour the onion gravy mixture over all. 
4. Cover and bake for 45 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender.