Sombrero Pizza
This beautiful pizza is unbelievably flavorful! You'll be pleasantly surprised with this delicious and colorful pie!
Ingredients
PIZZA
- 1 tbsp. olive oil tips & tricks
- 1 cup onions, chopped
- 1/3 cup jalapeño peppers, seeded, ribs removed and finely chopped
- 1 1/2 lbs. (750 g) lean ground beef
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3 tbsp. taco seasoning, divided see Recipe
- 1 1/2 tsp. dried Mexican oregano (substitute with regular oregano)
- 1 1/2 tsp. ground cumin
- 1/2 tsp. red pepper flakes
- 3 large cloves garlic, pressed
- 1 can (16 oz.) refried beans
- 1/3 cup medium chunky salsa
- 2 -12 inch pizza doughs see Recipe
- 1 1/2 cups sharp white Cheddar cheese (3/4 cup per pizza), grated
- 1 1/2 cups sharp yellow Cheddar cheese (3/4 cup per pizza), grated
TOPPING
- 2 cups iceberg lettuce, washed and cut into 2-inch strips
- 3 large Roma tomatoes, washed, seeded and diced
- 1/2 cup sharp white Cheddar cheese (1/4 cup per pizza), grated
- 1/2 cup sharp yellow Cheddar cheese (1/4 cup per pizza), grated
- 2 tbsp. fresh cilantro, chopped tips & tricks
- 3 to 4 tbsp. ranch dressing see Recipe
Directions
- Preheat oven to 500ºF.
- In a large skillet over medium heat, add oil and when hot, add onions and jalapeño peppers; sauté for 2 minutes. Add ground beef; season with ground sea salt and freshly ground black pepper. Cook halfway, breaking down the meat into small pieces.
- Add 2 tbsp. taco seasoning, oregano, cumin and red pepper flakes; stir and cook until the meat is no longer pink. Add garlic and sauté for 1 minute. Remove from the heat and set aside.
- In a bowl, combine refried beans, salsa and the remaining 1 tbsp. taco seasoning; stir well.
- To assemble the pizza, divide and spread the refried bean mixture on the 2 pizza doughs as well as beef mixture, leaving about ½ inch around the edge. Add ¾ cup each of white and yellow cheese per pie.
- Transfer the pizza to the preheated oven and bake for 12 to 15 minutes or until the crust is golden and the cheeses are melted.
- Remove from the heat and divide iceberg lettuce and tomatoes between the two pizzas. Add a ¼ cup of white and yellow cheese per pie and then divide the cilantro between the two pizzas. Drizzle on the ranch dressing.