Cool sour cream and creamy avocado are perfect atop salsa and taco-spiced beef pizza.
Ingredients:
12 oz (340 g) lean ground beef1 small onion, chopped
2 minced cloves of garlic
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each of salt and pepper
1-1/2 lb (680 g) whole wheat pizza dough
1 cup (250 mL) salsa or pizza sauce
1 cup (250 mL) shredded extra-old Cheddar cheese
1/4 cup (60 mL) light sour cream
2 cups (500 mL) shredded lettuce
1 tomato, chopped
1/2 pitted, peeled and diced avocado
1/4 cup (60 mL) sliced black olives, (optional)
Preparation:
In large nonstick skillet, cook beef over medium-high heat until no longer pink, about 5 minutes. Drain off fat.
Add onion, garlic, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 3 minutes.
On lightly floured surface, divide dough into quarters; shape each into disc. Roll out each into 8-inch (20 cm) oval; place on large greased baking sheet. Spread each with salsa; sprinkle with meat mixture then cheese. Bake in bottom third of 425 degrees F (220 degrees C) oven until cheese is bubbly and crust is golden, 20 to 25 minutes.
Top each pizza with sour cream, lettuce, tomato, avocado, and olives (if using).
Add onion, garlic, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 3 minutes.
On lightly floured surface, divide dough into quarters; shape each into disc. Roll out each into 8-inch (20 cm) oval; place on large greased baking sheet. Spread each with salsa; sprinkle with meat mixture then cheese. Bake in bottom third of 425 degrees F (220 degrees C) oven until cheese is bubbly and crust is golden, 20 to 25 minutes.
Top each pizza with sour cream, lettuce, tomato, avocado, and olives (if using).
Servings: 6
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