I had some of the NY Strip roast left over from last weekend so ground it up while I was grinding meat for sausage. Decided to do something a tad different and make tacos with it, but not just regular tacos.I thought it'd be fun to do a pizza. Don't know that I've ever seen it done before, but that surely can't mean that somebody hasn't done it. It was pretty basic but here goes....
Almost 2 pounds of the ground strip roast seasoned with my homemade taco spice mix
The dough finished proofing
Roll the dough out on the 14" CI pizza pan, spread the taco meat, and add some chopped onions
Lots of shredded extra sharp smoked cheddar
Made up some pico de gallo per Joe ( xray ) We go through a LOT of this stuff!!
It was cooked on the grill under the pizza dome. Temp running about 400. All done.
Plated up with some pico and we are good to go!!
Well I gotta say this was about the best "basic" taco I've had. The meat picked up some flavor from the grill but the big difference was the crust. We ate crispy taco shells for a long time then switched over to soft tortillas. Neither really had a lot of appeal but we love tacos so just went with what we had. The crust is somewhere in between and is fantastic. Not too soft, and not too crunchy. Next time I will add some Mexican spices to the dough to amp it up but there was no lack of flavor with the taco seasoning and fresh pico. This one has been a game changer for us. The only thing is that you have to plan a little in advance because it takes an hour and a half to make the dough...well for the bread machine to make the dough Anybody that's really into pizzas and makes their own dough can attest to the quality and flavor difference. There's just no comparison. Well, I'm gonna call this one done. thanks for taking a look and I'll see y'all on the next one.
Robert
Almost 2 pounds of the ground strip roast seasoned with my homemade taco spice mix
The dough finished proofing
Roll the dough out on the 14" CI pizza pan, spread the taco meat, and add some chopped onions
Lots of shredded extra sharp smoked cheddar
Made up some pico de gallo per Joe ( xray ) We go through a LOT of this stuff!!
It was cooked on the grill under the pizza dome. Temp running about 400. All done.
Plated up with some pico and we are good to go!!
Well I gotta say this was about the best "basic" taco I've had. The meat picked up some flavor from the grill but the big difference was the crust. We ate crispy taco shells for a long time then switched over to soft tortillas. Neither really had a lot of appeal but we love tacos so just went with what we had. The crust is somewhere in between and is fantastic. Not too soft, and not too crunchy. Next time I will add some Mexican spices to the dough to amp it up but there was no lack of flavor with the taco seasoning and fresh pico. This one has been a game changer for us. The only thing is that you have to plan a little in advance because it takes an hour and a half to make the dough...well for the bread machine to make the dough Anybody that's really into pizzas and makes their own dough can attest to the quality and flavor difference. There's just no comparison. Well, I'm gonna call this one done. thanks for taking a look and I'll see y'all on the next one.
Robert