Ingredients
  • 3 tablespoons canola oil, divided
  • 1/2 pound ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 pound pizza dough
  • 1/2 cup tomato purée
  • 2 cups shredded Mexican blend cheese
  • 1/2 red onion, sliced
  • 1/4 cup pickled jalapeños
  • 1 head romaine, shredded
  • 1 tomato, seeded and chopped
  • A handful cilantro, chopped
  • Sour cream, for drizzling
Preparation

Heat a large skillet over medium-high heat with a tablespoon of canola oil. Once hot, add in the ground beef and brown, breaking it up as it cooks. Once cooked, add the tomato paste and cook for a minute or two. Season with cumin, chili powder, smoked paprika, cayenne pepper and salt. Remove pan from heat and let cool.
 
Preheat the oven to 400°F.

 
Rub a cookie sheet with 2 tablespoons of canola oil. Press the pizza dough into the greased cooking sheet. Top with a thin layer of tomato purée, 1 cup of cheese, all the seasoned beef, the red onion and pickled jalapeños. Top with remaining cheese and place into the oven for 25-30 minutes.

Cool pizza a few minutes before slicing. Top slices with some romaine, tomato, cilantro and a drizzle of sour cream.


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