Mexican Pizza

Playoff Pizza – Mexican Style

This last weekend was a tough one for the Cavewoman; her beloved Colts lost their playoff game. So to perk up her spirits I made her favorite foods, Mexican and Taco Bell. First off will be the Mexican Pizza, which I have to say, one off my favorites as well. Check out the 7 layer dip I will be posting tomorrow…it’s not too shabby either.

What you will need: OLYMPUS DIGITAL CAMERA

  • 1 pound ground beef
  • Extra Virgin Olive Oil (EVOO)
  • ½ of 1red onion chopped (I reserved the other half to top the pizza with) 4 tbsp.
  • Taco Seasoning (recipe to follow, or use package)
  • 1 cup Cheddar Cheese, Shredded
  • 1 cup Monterey Jack Cheese 8 (12″) Thin Flour Tortillas
  • 1 cup Shredded Lettuce
  • 1 cup of tomatoes, chopped
  • 1 Jalapeno Sliced (optional)
  • 1 Can Refried Beans (Caveman Version)
  • 1 Cup Salsa or taco sauce.
  • 2 Green Onions chopped
  • 1/4 cup sliced olives

Taco SeasoningOLYMPUS DIGITAL CAMERA

  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1.5 tsp. cumin
  • 1.5 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. cilantro
  • 1 tsp. thyme
  • 1 tsp. Montreal steak seasoning
  • Dash red pepper flakes
  • Dash cayenne pepper

 Prep

Preheat the oven to 400 degrees

Caveman Tip*** I make the taco meat and beans early in the day, and then store them in the fridge until I am ready to use them. This way I don’t have to rush to put them together and it gives the mixtures time to marry together for better flavor. Then when I am ready just reheat it quickly on the stove.

In a heavy bottom skillet under medium heat, drizzle EVOO and add the onions. You will want to sauté them till soft and then turn it up to medium high and add the meat. Once the meat is browned, drain the fat & reduce to medium low heat. Add the taco seasoning to the meat in the pan along with a splash of chicken or beef stock. (2 tbsp. or so) You will want to simmer on low heat until the liquid is absorbed.

Place the refried beans in a separate pan and heat to medium low.

Caveman Tip*** I use refried beans a lot, in either dishes and just don’t have the time to make them from scratch but I do like to doctor them up a bit. Sauté a 1/3 cup onion (I use a lot of onions so I always have some in the fridge half used from earlier that day or the day before) 2-3 baby bell peppers until soft. Add your beans small can 10 oz. rotell tomatoes, 2 tbsp. salsa, 2 tbsp. cayenne, 2 tbsp. cumin and heat under medium low.

Take your flour tortillas and lightly coat with EVOO then place on a backing sheet and put in the oven. After a few minutes I like to turn the heat up to broil to really crisp up those shells, but be careful they will burn quickly.

Assembly

Take your tortilla and apply a thin layer of beans on it, then add a thin layer of ground meat and top it with shredded cheddar cheese. Next, add your second tortilla to the top and then put a thin layer of salsa on it followed by a layer of the Monterey jack cheese.

Cook.

Put the pizza in the oven, middle rack at 400 degrees until all the cheese is melted, it will take 5-10 minutes depending on the size of the pizza and your oven. Once all the cheese is melted remove it from the oven and finish the assembly.

 Final Assembly

Top the melted cheese with the shredded lettuce, tomatoes, onions, olives, and jalapenos and olives.  Don’t forget your sour cream!

This will definitely be on the repeat list.

Buffalo Chicken Pizza

What you will need:

  • ¾ Cup Butter
  • 2 Cup Franks Red Hot Sauce
  • 1 tsp. cornstarch
  • ¼ cup water
  • 1 Cup Ranch Dressing (Or Blue Cheese)
  • 1 grilled boneless chicken breast cut into 1/4” cubes
  • 4 Green Onions Chopped
  • 1 jalapeno, chopped
  • 2 tbsp. Feta cheese
  • 4 -8 oz. Monterey Jack Cheese (depends on how cheesy you like it)
  • Extra Virgin Olive Oil (EVOO)
  • 3 cloves garlic, minced
  • Pizza dough (Fresh & Easy and Trader Joe’s has great pizza dough you can purchase) or check out Caveman’s recipe for pizza dough

Prepare the buffalo chicken goodness:

In a liquid measuring cup, combine your cornstarch and water together until it makes a slurry.  Set aside.

Over medium heat, melt together ½ cup butter and 2 cups Frank’s Red Hot Sauce.   Add your chicken to the sauce and bring it to a gentle boil. Let it simmer for about ten minutes so the chicken to start absorbing the flavor. Add your cornstarch mixture to the sauce so it will thicken and continue to simmer under low heat until you are ready to put it on the pizza.

Prepare your toppings:

Sauté the Jalepeno’s in EVOO until it’s soft and then set them aside

Using your other ¼ cup of butter, sauté garlic under low heat for about 15 minutes, this makes a garlic butter sauce for the dough.

Assemble:

**Caveman Tip: Get yourself a nice ceramic pizza stone; they last forever and work perfect in the over or on the grill. Since I got mine we probably make pizza twice a month and the great thing about pizza is the options are limitless so experiment and have fun with it.

**Caveman Must: Pull the dough out of the fridge and let it rest at least 30 minutes before you start working it. You need to make sure that dough is at room temperature.

Using your counter, spread out some flour this is so the dough doesn’t stick to the counter as you are rolling it. You will probably need to sprinkle a little on the rolling pin as well.

Lightly dust the pizza stone with corn meal

Gently roll out the dough and the place it on the pizza stone.

**Caveman Tip: For crispy dough preheat the stone in the oven at 450⁰F this really helps. If you do that you are going to need a second pizza stone or one of those really large spatulas. It can also be tricky transferring the pizza to the stone. If you decide not to preheat the stone it will turn out just fine as well. I like to cook the pizza on the grill this allows the stone to heat up a lot quicker being so close to the flame. Just be careful not to get it to hot and burn the bottom of the pizza. You may have to slide the stone over to indirect heat after a few minutes to let it finish cooking.

Now that you have the dough rolled out, coat the dough with a thin layer of your garlic butter sauce, followed by a thin layer or your ranch dressing. Add a generous amount of your buffalo chicken mixture.  Top with jalapenos, Feta, Montery Jack Cheese and then sprinke top with green onions.

Bake in oven or grill at 450⁰F for 10-15 minutes or until the dough is golden brown and the cheese is lightly brown and melted.

Pull it from the oven or grill and let it rest for a few minutes, then slice and serve.

Sorry about the half pictures but being the caveman I am I needed the other side to be a meat supreme!