Muchacho Pizza Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a pizza peel or baking sheet with cornmeal or flour. On a lightly floured surface, stretch or roll the prepared pizza dough into a 12-inch round (or preferred shape) about 1/4-inch thick. Transfer dough to the prepared peel or baking sheet. Brush the dough lightly with 1 tablespoon olive oil to help crisp the crust.

apply salsa base

Spread 1 cup of salsa evenly over the dough, leaving a 1/2-inch border around the edge for the crust. The salsa acts as the pizza sauce—use more or less to preference.

cook the beef

Heat a 10-inch skillet over medium-high heat. Add ground beef and chopped onion. Cook, breaking up the meat with a spoon, until beef is browned and onion is softened, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.

season

Stir in 2 teaspoons taco seasoning, 1/4 cup water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Reduce heat to medium and simmer until liquid is mostly absorbed and mixture is cohesive, about 2–3 minutes. Remove from heat and let cool slightly (so it doesn't make the crust soggy).

assemble pizza

Evenly scatter the cooked taco meat over the salsa-coated dough. Sprinkle 1 cup shredded cheddar cheese over the meat. Distribute the diced tomato, sliced green pepper, and sliced jalapeño across the pizza. Finish by sprinkling 1 cup shredded mozzarella cheese evenly on top.

bake

If using a pizza stone, slide the pizza onto the preheated stone; otherwise place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until crust is golden and cheese is melted and bubbling. Rotate halfway through baking for even browning if needed.

rest

Remove pizza from oven and let rest on a cutting board for 3–5 minutes to let toppings set and make slicing easier.

Dot or drizzle 1/2 cup sour cream over the warm pizza. You can spoon dollops and lightly spread, or put sour cream in a squeeze bottle and make a swirl or zigzag pattern. Sprinkle chopped cilantro over the top. If desired, add a pinch of crushed red pepper or a few drops of hot sauce for extra heat and serve with lime wedges on the side.