Ingredients:

  • 375g all-purpose flour
  • 240ml warm water (110°F)
  • 7g active dry yeast
  • 15ml olive oil
  • 5g honey
  • 6g fine sea salt
  • 450g ground beef (80/20)
  • 30g taco seasoning
  • 425g refried beans
  • 120ml taco sauce
  • 150g sharp cheddar cheese, shredded
  • 150g low-moisture mozzarella, shredded
  • 2 cups iceberg lettuce, shredded
  • 2 medium Roma tomatoes, diced
  • 1/4 cup red onion, minced
  • 2 tbsp pickled jalapeños
  • 1 cup corn tortilla chips, crushed
  • 4 tbsp sour cream

Instructions:

  1. Prepare the dough by combining warm water, yeast, and honey. Let sit for 5 minutes until foamy. Mix in flour, salt, and olive oil. Knead for 5-7 minutes until smooth. Let rise in a warm place for 1 hour or until doubled.
  2. Brown the ground beef in a skillet over medium-high heat. Drain excess fat to reduce calorie density. Stir in taco seasoning and a splash of water, simmering for 2 minutes.
  3. Preheat your oven to 475°F (245°C). Place a pizza stone inside during preheating if available.
  4. Roll the dough into a 14-inch circle on parchment paper. Par-bake the plain dough for 5 minutes to ensure a crispy base.
  5. Spread a thin layer of refried beans mixed with taco sauce across the par-baked crust. Add the seasoned beef and top with the cheddar and mozzarella blend.
  6. Bake for 10–12 minutes until the crust is deep golden brown and the cheese is bubbly and slightly charred.
  7. Remove from oven and immediately top with shredded lettuce, diced tomatoes, onions, and jalapeños.
  8. Sprinkle crushed tortilla chips over the top and drizzle with sour cream just before slicing into 8 pieces.