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–+ servings
Tex-Mex Pizza

Tex-Mex Pizza Recipe

Todd Mitchell
A fusion of Tex-Mex cuisine with pizza
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 2 people
Calories 877 kcal

Equipment

  • 1 Outdoor pizza oven Optional
  • 1 Pizza stone/Pizza steel Also optional for cooking your pizza in your indoor oven
  • 1 Skillet
  • 1 Cutting board
  • 1 Pizza Cutter

Ingredients
  

  • 1 Pizza Dough ball (10-11 ounces) (Refer to one of our dough recipes such as our Easy Peasy Dough)
  • 5 Ounces Ground beef (Option to switch to turkey if you want lower fat content)
  • 1 Teaspoon Olive oil
  • 1 Teaspoon Taco seasoning
  • ½ Yellow Pepper (can substitute green)
  • ½ Red Pepper
  • 1.5 Ounces Salsa (Can use store-bought but we like getting it from a Mexican restaurant)
  • 2 Ounces White cheddar cheese shredded
  • 2 Ounces Monterey jack sheese shredded
  • 1 Ounce Sour cream
  • 1 Ounce Guacamole
  • 2 Tbsp Flour (For working the dough on the bench and peel)

Instructions
 

Roast the Peppers

  • Preheat your oven 400°F. You can use either your regular indoor oven or else use
  • Dice the red and yellow pepper.
  • Place the red and yellow peppers on a skillet (outdoor pizza oven) or baking sheet (indoor oven), drizzle with olive oil, and roast until the skins are slightly charred and peppers are tender.

Preheat the Pizza Oven & Ready the Dough

  • If you are using the same oven, pre-heat it to the recommended temperature for your pizza dough.
    Otherwise, if you are using an outdoor pizza oven, preheat it to about 700°F.
    For indoor cooking instructions, see the notes section.
  • If you are using a pre-made dough ball out of the refrigerator, give it at least 30 minutes to come to room temperature.
    Dough ball

Prepare the Ground Beef

  • Add a drizzle of olive oil to a skillet and turn to medium heat.
  • Add the ground beef, season with taco seasoning (or salt and pepper if you prefer it more mild) then add the roasted peppers (which will infuse some of the flavor into the meat).
  • Cook until the meat has browned. Break it into crumbles as it cooks.
    Heat the ground beef and red peppers in a skillet.
  • Once cooked, set aside.

Prepare the Dough

  • Put 2 tablespoons of flour on your work surface
  • Put 1 tablespoon of flour on the pizza peel.
    Floured pizza peel
  • Begin stretching your pizza dough on your work surface. With 8 ounces of pizza dough, you should be able to make an 12" to 13" pizza, depending on the dough.
    Work surface has been prepared with semolina flour and the dough ball is being stretched.

Prepare Before Putting the Dough on the Peel

  • If you are using block cheese and shredding it yourself, shred it now and mix.
  • Check your pizza oven temperature. Do not proceed to the next step if your oven is not ready.
    Pizza oven smoking as it comes up to temperature.

Assemble the Pizza

  • Transfer your dough to the pizza peel.
    Neapolitan pizza dough on the pizza peel.
  • You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
    Tex-Mex Pizza Ingredients
  • Spread the salsa evenly over the pizza crust, leaving a small border around the edges.
    Spread the salsa over the dough.
  • Evenly distribute the cooked ground beef and peppers over the salsa.
    Add the meat and veggies.
  • Sprinkle the shredded white cheddar and Monterey Jack cheeses evenly over the toppings.
    Sprinkle the cheese over the meat and peppers.

Cooking with an Outdoor Pizza Oven

  • Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
    Infrared thermometer
  • Launch the pizza into the oven on the hottest part of the stone without being in the flames.
    Launch the pizza into the oven.
  • Because this cheese is more susceptible to burning than fresh, moist cheese, you may want to turn down the oven temp to 650°F.
  • Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 30 seconds. Generally, the pizza will be done in about 5 minutes or less. So watch it closely! If the cheese is cooking too fast, you can turn the oven down more or even off.
    Rotate the pizza.
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Tex-Mex Pizza out of the oven.

The Finishing Touches

  • Add small dollops of sour cream and guacamole to the pizza so that there's a bit of each on each slice.
    Tex-Mex Pizza
  • Cut and serve immediately.
    Tex-Mex Pizza

Notes

Conventional Oven option:
  • If you are going to cook this in a conventional oven, use the temperature suggested for your dough. 
  • If you have a pizza stone (or pizza steel), that's going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 15 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!

Nutrition

Calories: 877kcalCarbohydrates: 86gProtein: 40gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 112mgSodium: 1680mgPotassium: 449mgFiber: 4gSugar: 11gVitamin A: 785IUVitamin C: 57mgCalcium: 451mgIron: 7mg
Keyword Tex-Mex Cuisine, Tex-Mex Pizza
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