Recipe: Taco Pizza I

April 19th, 2011 10:18 am by Kelly

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Allow me to introduce you to our latest creation, the Taco Pizza I (which you may recognize from a certain to do list!). It is so named because there exists unlimited variations on the “taco” theme, particularly in Shane’s pepper-loving hands. Expect more of these in the future. And in miniature, pita pizza sizes, to boot!

For the dough

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few)

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

For the toppings

1 box Harvest Direct Protean Soy Taco Mix (or the vegan meat of your choice; Boca Crumbles or Gimme Lean Beef Grounds would both work well)
Taco seasonings and spices to taste (we used a “Santa Fe” mix of salt, onions, red bell peppers, chili peppers, cumin, red peppers and garlic)
16 ounces of medium salsa, store-bought or homemade
Black olives
Cheddar Follow Your Heart (or the vegan cheese of your choice)

1. Begin by preparing the dough at least an hour in advance. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. As the oven’s heating, prepare your taco meat. For the Protean Soy Meat, we followed the instructions for stovetop prep found on the box, substituting in our own spices for those packaged in the kit. If using a perishable vegan meat product such as Boca Crumbles or Lightlife ground “beef,” you can fry it lightly on the stovetop, mixing in spices to taste – or, for a healthier option, simply combine meat and spices in a bowl and stir well. Your choices are endless!

4. Spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. When you’re done shaping the dough, add your toppings: salsa, followed by the meat, veggies, and finally the cheese. (We kept it simple with just black olives and jalapeños, but peppers and onions also make a nice addition. Ditto: shredded carrots.)

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve hothothot!

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1 Response to Recipe: Taco Pizza I

  1. vegan nomz roundup!: pizza ed. » V for Vegan:

    […] Taco Pizza I […]

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