Beef Taco Pizza

Instructions

1. 1

   Preheat a conventional oven to 190°C/375°F with a rack in the lower-middle position. Line a 33 × 46 cm rimmed baking tray with baking paper. While the oven heats, finely dice the onion, mince the garlic, grate the cheddar and chop the parsley.

2. 2

   Heat a 30 cm nonstick skillet over medium-high heat. Add the beef and onion, then cook for 8–10 minutes, breaking the beef into small crumbles, until browned and the beef reaches 71°C/160°F. Spoon off any pooled fat.

3. 3

   While the beef browns, unroll both dough sheets onto the prepared tray. Join their edges and gently press into one even rectangle about 30 × 40 cm, pinching the seam closed and making a small raised border. Once the oven is fully heated, bake for 6 minutes, until the surface is set but still pale.

4. 4

   Meanwhile, reduce the skillet heat to medium. Stir the garlic into the browned beef for 30 seconds. Add the entire can of green chilies with its juices, the taco seasoning and the water. Simmer for 3–4 minutes, stirring, until the mixture is moist but has no loose liquid. Remove from the heat.

5. 5

   Spread the nacho cheese sauce over the partially baked crust, leaving the border clear. Scatter over 60 g of the cheddar, distribute the beef mixture evenly and finish with the remaining 60 g cheddar.

6. 6

   Bake for 18–22 minutes, until the edges are deeply golden, the cheese is melted and the beef topping reaches 74°C/165°F. Lift the center carefully with a wide spatula to check that the underside is golden and firm, not pale or doughy; bake a little longer if needed.

7. 7

   Rest on the tray for 5 minutes. Sprinkle with the parsley, cut into eight pieces and serve two pieces per person.