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“Loaded Beef Nacho Pizza with Pickled Jalapenos & Crema “

Hi Angels Working on Earth Family! 

Are you ready to explore a tasty dish? I want to share a fantastic recipe from Martha Stewart titled “Loaded Beef Nacho Pizza with Quick-Pickled Jalapenos & Crema.” This unique recipe captures the essence of a Mexican-style pan pizza in a deliciously imaginative way.

The crust is not just thick; it’s expertly prepared to be crispy on the outside while remaining soft and chewy on the inside, creating a satisfying bite. The seasoned ground beef is richly flavored, ensuring every mouthful is packed with protein and healthy fats that energize and fill you up.

Topping this hearty pizza is a vibrant salad that brings freshness to the dish. The quick-pickled jalapenos offer a zesty and tangy kick, perfectly complementing the other flavors. Crisp, vibrant lettuce and ripe, juicy tomatoes add refreshing crunch and color. To finish it all off, a generous dollop of cool sour cream introduces a creamy texture, enhancing the overall experience while providing beneficial plant fiber.

This meal is not just delicious; it’s a thoughtfully crafted combination of quality ingredients that creates an unforgettable balance of flavors and textures!

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

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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 lengthwise 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!

Always With Love!