Sombrero Pizza

READY IN: 50minsYIELD: 2 pizza

INGREDIENTS

  • PIZZA
  • 1tablespoonolive oil
  • 1cuponion, chopped
  • 13 cupjalapeno pepper, seeded, ribs removed and finely chopped
  • 1 12 lbslean ground beef
  • 12 teaspoonsea salt (to taste)
  • 12 teaspoonblack pepper (to taste)
  • 3tablespoonstaco seasoning, divided
  • 1 12 teaspoonsdried oregano
  • 1 12 teaspoonsground cumin
  • 12 teaspoonred pepper flakes
  • 3largegarlic cloves, pressed
  • 1 (16 ounce) can refried beans
  • 13 cupsalsa
  • 14inchespizza dough (2)
  • 1 12 cupssharp white cheddar cheese, grated(3/4 cup per pizza)
  • 1 12 cupssharp cheddar cheese, grated(3/4 cup per pizza)
  • TOPPING
  • 2cupsiceberg lettuce, washed and cut into 2-inch strips
  • 3largeroma tomatoes, washed, seeded and diced
  • 12 cupsharp white cheddar cheese, grated(1/4 cup per pizza)
  • 12 cupsharp cheddar cheese, grated(1/4 cup per pizza)
  • 2tablespoonscilantro, chopped
  • 3tablespoonsranch dressing
  • NUTRITION INFO

    Serving Size: 1 (2319) g

    Servings Per Recipe:1

    Calories: 1989.2

    Calories from Fat 1178 g 59 %

    Total Fat 130.9 g 201 %

    Saturated Fat 65.3 g 326 %

    Cholesterol 465.9 mg 155 %

    Sodium 4074.3 mg 169 %

    Total Carbohydrate62.5 g 20 %

    Dietary Fiber 18 g 72 %

    Sugars 13.4 g 53 %

    Protein 140.9 g 281 %

    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 and season with ground sea salt and freshly ground black pepper. Cook half way breaking down the meat into small pieces. Add 2 tablespoons 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 tablespoons 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. Makes two pizzas.
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