“Loaded Beef Nacho Pizza with Pickled Jalapenos & Crema “
October 12, 2022
A New Recipe from Martha Stewart & Marley Spoon
1 lbs
Pizza dough,
1
Jalapeno pepper
Garlic
10 Oz
Pkg Grass fed beef
1/4
Oz Taco Seasoning
4 0z
Salsa
2 Oz
Shredded Cheese cheddar jack blend
1 Oz
Sour Cream
1
Romaine Heart, Scallion
Kosher Salt
Ground Pepper
Apple Cider Vinegar
Hi Angels Working on Earth Family!
Would you like to learn and experience something new? I am sharing a pizza dish from Martha Stewart! “Loaded Beef Nacho Pizza with Quick-Pickled Jalapenos & Crema.”
It’s kind of like a Mexican pan pizza. The crust is both thick and lightly crisp. The beef is robust and has a pure beefy flavor. The beef is packed with excellent protein and good fats. The salad balanced out the dish’s robust flavors (i.e., pickled jalapenos, lettuce, tomatoes, and the coolness of the sour cream). The salad is an excellent source of plant fiber and is creamy! The dish features quality fats and wholefood carbohydrates and is seasoned with spices and herbs for nourishment and flavor.
Prep Ingredients
Preheat oven to 450 f with the rack in the center. Lightly oil a medium bowl, then add pizza dough and turn to coat; set it aside and let it rest at room temperature. Thinly slice jalapeno crosswise. Finely chop 1 teaspoon garlic.
In a small bowl, stir to combine 2 tablespoons vinegar, 1 teaspoon salt, and 1/4 teaspoon of the chopped garlic. Add jalapenos and stir to coat. Set aside.
Cook & Season Beef
Heat 1 tablespoon of oil in a medium ovenproof skillet (i.e., cast iron) over medium heat. Add beef and cook, breaking up the meat into large pieces, until cooked through, 3-4 minutes. Tilt skillet and spoon off as much fat as possible. Stir in the remaining garlic and all of the taco seasoning; cook until fragrant, 1 minute. Transfer to a bowl, then stir in half the salsa
Assemble & Bake Pizza
Let the skillet cool slightly, then lightly oil. Add dough and press to the edges. If the dough springs back, then let it rest and try again, 5 minutes. Spread beef mixture over top, leaving 1/2 border all around. Bake on the center rack until dough is puffed and golden crisp on the bottom, 15-16 minutes. Sprinkle with cheddar cheese, return to the oven, and bake until melted, 4-5 minutes.
Trim scallions, then thinly slice. In a small bowl, thin sour cream by stirring in 1 teaspoon of water at a time. Halve the romaine length-wise and thinly slice crosswise, discard end. In a large bowl, combine 1 tablespoon oil and 2 teaspoons of the jalapeno pickling liquid; season to taste with salt and pepper. Add romaine to bowl; toss to coat.
Finish & Serve
Let pizza rest for five minutes, then cut into wedges. Use a slotted spoon to drain jalapenos. Top beef nachos pizza with pickled jalapeños, scallions, shredded lettuce, crema and remaining salsa. Or serve on the side to build as desired. Enjoy!
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
