Let me present you our pizza tacos, imagine sinking your teeth into this heavenly creation that combines the best of two worlds, a delicious taco and the cloud like fluffy dough.
as you take your first bite your taste buds are greeted by the pillowy softness of the pizza which melts in your mouth. The dough is baked to perfection and provides the ideal canvas for th symphony of flavors await.
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Jump to Recipe———
Pizza or tacos
Pizza tacos are the ultimate choice when you find yourself torn between a pizza and a taco. This recipe is for 6 tacos but if you are looking to make more you can effortlessly multiply the recipe by 2 or 3 on this same website (all the way down).
Ingredients
YOU NEED
- water
- active dry yeast
- all purpose flour
- soft butter
- salt
Ingredients
YOU NEED
- ground beef
- garlic powder
- black pepper
- smoked paprika
- salt
- cheese
- lettuce
- tomato
- parsley
- egg
- oil
What to add to your tacos
there are numerous options to add to your pizza tacos to make them even more delicious.
protein options, grilled chicken, steak, shrimp, pulled pork, beans..
fresh ingredients, lettuce, cabbage, diced onions, cilantro, avocado, jalapeños, pepper, corn..
sauce, mayonnaise, salsa verde, ranch, hot sauce..
How to make them
To begin we prepare our dough, start by making our sponge and adding all the dough ingredients to it, we knead it in a stand mixer for enough time and allow it to rest 1h and 30 minutes. In this recipe we only need one proofing stage.
While the dough is baking we prepare all the ingredients that go inside. Once they are ready we add the cheese inside to melt and we stat stuffing them with everything we like.
Process
More:
here you can find more savory recipes,
RECIPE in cups and grams
INGREDIENTS:
DOUGH
Sponge
- 125 grams Lukewarm water
- 1 teaspoon active dry yeast
Dough
- 220 grams al purpose flour
- 3 tablespoons soft butter
- 1/2 teaspoon salt
- Olive oil
MORE
- 300 grams ground beef
- pinch of salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 tablespoon butter
- 100 grams mozzarella cheese
- 1 tomato
- lettuce
- parsley
- mayonnaise
-egg for eggwash
INSTRUCTIONS:
1)First step, sponge
Start by making the sponge, in a clean and dry bowl you wanna add lukewarm water and active dry yeast, mix it until the yeast dissolves, cover it with plastic wrap or damp towel for 15 minutes. The result should be a foamy sponge. (Our yeast was old so you can’t see the example in our pictures because there was no foam but still worked).
2)Second step, ingredients
Mix the all purpose flour and salt together and then add it to the sponge, then add the soft butter.
3)Third step, knead
I like to first mix all my ingredients with a wooden spatula and then i transfer it into a stand mixer. Attach the dough hook and set the mixer to low medium speed. Start kneading the dough for about 15 minutes. It’s normal for the dough to be a little sticky during this process, feel free to add a tablespoon of flour if you feel like it needs it.
4)Forth step, first dough proof
After kneading the dough place it in a greased bowl. Make sure to cover it with plastic wrap to create a humid environment for the dough to proof. If you have a proofing machine set it to a temperature of 30C (86 F). The warm temperature will help the dough rise and double in size. This process should take about 1h and 30 minutes approximately.
5)Fifth step, shape
to Elgin cut your dough into 6 equal parts. I like to shape them into a ball before doing the next step so it looks prettier. Take one of dough and use a rolling pin to roll it out. Me sure to roll it thin and into a round shape. Repeat this process with the remaining pieces of dough.
6)Sixth step, shape part two
Generously coat the surface with olive oil to prevent it from sticking one side to the other. Once its covered in oil carefully fold it and place it in a greased pan.
7)Seventh step, bake
Gently brush your folded dough with beaten egg before baking it. Then bake at 200C (392F) for approximately 15 to 18 minutes. This will ensure that your dough is perfectly cooked and has a lightly golden color.
while the dough is in the oven you can wash and chop your veggies. For the ground beef you wanna cook it on some butter and when its not pink anymore add salt, black pepper, smoked paprika and garlic powder.
8)Eight step, add toppings
when your pizza taco is fresh out of the oven the first thing you wanna do is add the mozzarella cheese in the middle. This will make the cheese melt and become gooey. Once the cheese is melted which should take just a couple minutes, you can start building your taco, add beef, lettuce, tomatoes, your favorite taco sauce..
9)Ninth step, ready to eat
when it comes to enjoying my taco I have discovered a way to enhance its flavors and elevate the overall experience. A drizzle of tangy lemon juice and some fresh parsley is all you need.
Pizza tacos
Ingredients
DOUGH
Sponge
- 125 grams Lukewarm water
- 1 teaspoon active dry yeast
Dough
- 220 grams al purpose flour
- 3 tablespoons soft butter
- 1/2 teaspoon salt
MORE
- Olive oil
- 300 grams ground beef
- pinch of salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 tablespoon butter
- 100 grams mozzarella cheese
- 1 tomato
- lettuce
- parsley
- mayonnaise
- -egg for eggwash
Instructions
1)First step, sponge
- Start by making the sponge, in a clean and dry bowl you wanna add lukewarm water and active dry yeast, mix it until the yeast dissolves, cover it with plastic wrap or damp towel for 15 minutes. The result should be a foamy sponge. (Our yeast was old so you can’t see the example in our pictures because there was no foam but still worked).
2)Second step, ingredients
- Mix the all purpose flour and salt together and then add it to the sponge, then add the soft butter.
3)Third step, knead
- I like to first mix all my ingredients with a wooden spatula and then i transfer it into a stand mixer. Attach the dough hook and set the mixer to low medium speed. Start kneading the dough for about 15 minutes. It’s normal for the dough to be a little sticky during this process, feel free to add a tablespoon of flour if you feel like it needs it.
4)Forth step, first dough proof
- After kneading the dough place it in a greased bowl. Make sure to cover it with plastic wrap to create a humid environment for the dough to proof. If you have a proofing machine set it to a temperature of 30C (86 F). The warm temperature will help the dough rise and double in size. This process should take about 1h and 30 minutes approximately.
5)Fifth step, shape
- to Elgin cut your dough into 6 equal parts. I like to shape them into a ball before doing the next step so it looks prettier. Take one of dough and use a rolling pin to roll it out. Me sure to roll it thin and into a round shape. Repeat this process with the remaining pieces of dough.
6)Sixth step, shape part two
- Generously coat the surface with olive oil to prevent it from sticking one side to the other. Once its covered in oil carefully fold it and place it in a greased pan.
7)Seventh step, bake
- Gently brush your folded dough with beaten egg before baking it. Then bake at 200C (392F) for approximately 15 to 18 minutes. This will ensure that your dough is perfectly cooked and has a lightly golden color.
- while the dough is in the oven you can wash and chop your veggies. For the ground beef you wanna cook it on some butter and when its not pink anymore add salt, black pepper, smoked paprika and garlic powder.
8)Eight step, add toppings
- when your pizza taco is fresh out of the oven the first thing you wanna do is add the mozzarella cheese in the middle. This will make the cheese melt and become gooey. Once the cheese is melted which should take just a couple minutes, you can start building your taco, add beef, lettuce, tomatoes, your favorite taco sauce..
9)Ninth step, ready to eat
- when it comes to enjoying my taco I have discovered a way to enhance its flavors and elevate the overall experience. A drizzle of tangy lemon juice and some fresh parsley is all you need.
Nutrition
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