I've been a little MIA lately, working on design/layout stuff, and other behind-the-scenes work (you know, like reading other blogs and Instagramming and pinning stuff). But I'm going to start a few new things to give me some structure around here. You know me, I love plans. First up is:
Try It Tuesday!
Exciting, right? (Just don't abbreviate it, mmkay?) There are tons of things I've tried from Pinterest, and want to give my two cents on them. What worked, what didn't, what I tweaked. It will likely be recipes, although I have been known to whip up a craft or two.
I'm going to start off with Pioneer Woman's Taco Pizza.
I've been making Taco Pizza for years. My crust recipe was good, but kinda messy. And probably unhealthy. It required 1/2 c melted butter in the cookie sheet ...yeah. Not very healthy.
I recently stumbled on Pioneer Woman's dough recipe, and fell in LOVE. Its easy to put together, doesn't require weird ingredients, and makes a tender-on-the-inside-crusty-on-the-outside type of crust. The flavor is perfect too. Mmmm... I use the dough recipe on my BBQ Chicken Pizza too. But the Taco Pizza is the family favorite. I use homemade refried beans (easier than you think!) and then classic taco toppings of cheddar cheese, shredded lettuce (shh! sometimes I use pre-shredded lettuce), chopped tomatoes and a drizzle of ranch dressing. So good!
The dough recipe is easily doubled. After it rises, I freeze half of it in a gallon zip bag, and it thaws after a few hours by a window. To bake it, I just brush a bit of olive oil on my parchment paper and it bakes perfectly, with practically no mess. I might go so far as to say it is fool proof. Or is it fail proof? Either way, I'm 99% sure it will work out for you. And I'm 99% sure you'll love the Taco Pizza.
Taco Pizza - The How To Mom
adapted from The Pioneer Woman
1/2 tsp yeast
3/4 c warm water
2 c flour
1/2 tsp salt
taco pizza toppings:
1/2 c refried beans - use this recipe for homemade refried beans (warmed and slightly diluted with water)
2 c cheddar cheese
2 c iceburg or romaine lettuce
1 large tomato
4 T ranch dressing (slightly thinned with water for drizzling)
1. Mix together water and yeast, and set aside for 5-10 min to activate the yeast.
2. In large bowl, lightly combine flour and salt. Pour water/yeast mixture on top and mix well.
3. Knead til well combined and smooth.
4. Cover bowl and put in warm place to rise 1-2 hours.
5. Preheat oven to 500 degrees (preheat a baking stone
or upside-down cookie sheet)
6. Drizzle a little olive oil on a large piece of parchment paper (or directly on cookie sheet), and spread dough out to desired size and thickness.
7. Top with desired toppings (for taco pizza, spread dough with layer of refried beans, the top liberally with cheese)
8. Bake until golden brown (around 10 minutes)
9. Top with lettuce, tomatoes and ranch drizzle.