This pizza is pretty much a meal in itself.
Serve with a simple salad tossed with oil and vinegar. For wine, try a California zinfandel or a Rioja from Spain.
Servings: 4 - 6
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped (1 cup)
- 1 medium clove garlic, minced
- 1 pound lean ground beef
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/3 cup canned diced tomatoes or tomato puree
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar, or to taste
- 1 pound homemade or store-bought pizza dough
- 1 cup store-bought salsa
- 1 1/2 cups shredded Monterey Jack, Colby Jack or cheddar cheese
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and garlic; cook for 10 minutes, stirring occasionally, or until the onion has begun to soften. Stir in the ground beef, using a wooden spoon or flexible spatula to break up any large chunks of meat. Cook, stirring frequently, until the beef has lost its pink color.
Sprinkle in the chili powder, cumin, paprika, salt, oregano and cinnamon. Mix everything together gently but thoroughly. Add the tomatoes and stir well. Once the mixture starts to bubble at the edges, reduce the heat to medium-low and cook for 5 minutes, until the tomatoes are well incorporated. Stir in the vinegar and the brown sugar. Cook for 5 minutes. Taste and add brown sugar or salt as needed. Turn off the heat.
Preheat the oven to 500 degrees. Grease a large (12-by-17-inch) rectangular rimmed baking sheet with the remaining tablespoon of oil.
Flatten the pizza dough with your hands and place it in the middle of the baking sheet. Use your fingers and palms to slowly press and stretch the dough evenly toward the edges until it covers the baking sheet, making sure there are no holes. If the dough shrinks back, just be patient and give it a minute, then press it out again; eventually, it will stop retreating.
Spread the salsa on top of the pizza dough, leaving about a 1-inch margin around the edges. Spoon the ground beef mixture on top of the salsa, using a spatula to spread it out evenly. Sprinkle the cheese on top. Bake for about 15 minutes, until the edges of the dough are browned and the cheese is completely melted.
Let cool slightly before cutting into rectangular slices and serving.
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti .
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