Tex Mex Pizzas Food

TEX-MEX PIZZA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies., Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives., Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream.

TEX-MEX STUFFED-CRUST PIZZA

Steps:

• Preheat the oven to 425 F with a pizza stone on the bottom rack.
• Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
• Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

TEX MEX PIZZA

Steps:

• Coat two 12-inch pizza pans with nonstick cooking spray and sprinkle with cornmeal.
• Divide the bread dough in half and roll each portion into a 12-inch circle.
• Transfer to prepared pans and build up edges slightly.
• Prick dough thoroughly with a fork.
• Bake at 425 degrees for 12 minutes or until slightly browned.
• Meanwhile, in a skillet, cook the beef, onion, yellow pepper, and garlic over medium heat until the meat is no longer pink; drain.
• Stir in refried beans, salsa, chilies, and chili powder; heat through.
• Spread over the crusts; sprinkle with cheese.
• Bake 6-7 minutes longer or until cheese is melted.
• Top with tomatoes and lettuce; serve immediately.

TEX-MEX BREAKFAST PIZZA

Steps:

• Heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
• Add in the potatoes, green onions, peppers, cumin, and garlic.
• Stir/saute for about 3 minutes or until the vegetables are tender.
• In a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
• Cook, without stirring, until mixture begins to set on the bottom and around the edge.
• Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
• Continue cooking and folding until egg is cooked through, but still glossy and moist.
• Remove skillet from heat.
• Place bread shell on a 12-inch pizza pan or pizza stone.
• Sprinkle half of the cheese over the shell.
• Top with egg mixture, tomato, and remaining cheese.
• Bake at 375° for 8-10 minutes or until cheese is melted.
• Season as needed with salt, pepper, hot sauce.
• Cut into wedges and serve.