The perfect thin crust pizza, topped off with a variety of favorite taco fixings, including seasoned shredded chicken, salsa and more.
Course: Main Course
1tspactive dry yeast
2 1/2Call purpose flour
2tspfine sea salt
For the chicken:
3/8tspground black pepper
Whole milk mozzarellashredded
Monterey Jack cheeseshredded
Ground black pepper
In a measuring cup, combine water heated to 115°F with yeast, sugar and olive oil. Allow mixture to sit for 5-10 minutes.
Using a stand mixer with dough hook attachment, add 2 1/4 cups flour and sea salt. With mixer running on low, slowly add liquid mixture. Continue mixing, increasing speed and adding an additional tablespoon of flour at a time, up to 1/4 cup, until the dough is smooth and no longer sticking to the sides of the bowl. Transfer to a lightly greased bowl. Cover and allow to rise until doubled in size, roughly one hour. Use immediately or transfer to refrigerator to sit for 24-48 hours (allowing for a more flavorful dough).
To a small saucepan, add chicken, spices and enough chicken stock or water to cover. Cook over medium heat, removing chicken when no longer pink to shred. Return shredded chicken to saucepan, soaking in the seasoned liquid. Increase temperature slightly, continuing to cook until liquid boils off. Remove chicken, set aside.
Preheat oven to 425°F. Lightly grease a large baking pan. If making one large pizza, stretch to desired shape and size. If making two smaller pizzas, divide dough in half and shape to desired shapes and sizes. Bake crust for 8 minutes as is. Remove and top off as desired using amounts below.
*Amounts listed below are each for one small pizza, double amounts if only making one large pizza.
Salsa taco pizza:
Lightly spread 5-6 Tbsp salsa over prepared dough. Top off with half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, jalapeño slices, chopped green onions and a sprinkle of ground black pepper.
Tortilla taco pizza:
Lightly brush olive oil over prepared dough. Add half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, seasoned tortilla strips, chopped green onions and a sprinkle of ground black pepper.
Bake prepared pizza for an additional 10-15 minutes or until desired crispness is reached. Slice and serve warm with optional sour cream.
Recipe serves 6-12, yields 2: 8-inch pizzas.An original recipe from Baked by Rachel
Taco Pizza: Two Ways - https://www.bakedbyrachel.com/taco-pizza-two-ways-recipe/