Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2HW3nItWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Tex-Mex Stuffed-Crust PizzaRecipe courtesy of Food Network KitchenTotal: 35 minActive: 35 minYield: 6 servingsLevel: EasyIngredients1 pound prepared pizza dough, at room temperature8 ounces sliced plus 1 cup grated medium Cheddar2 tablespoons extra-virgin olive oil, plus more for brushing12 ounces ground beef2 teaspoons chili powder1 teaspoon ground cuminKosher salt1 tablespoon tomato paste1 cup refried beans, warmed1/2 cup drained pico de gallo3 cups finely shredded iceberg lettuce1 small avocado, diced1/4 cup sour creamDirectionsSpecial equipment: a pizza stonePreheat the oven to 425 F with a pizza stone on the bottom rack.Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TexMexStuffedCrustPizza #RecipeoftheDay #FoodNetworkRecipe of the Day: Tex-Mex Stuffed-Crust Pizza | Food Networkhttps://youtu.be/cRPG3ZpiJmM
