Baking Mad.com - everything you want to know about baking

The Mexican Taco Pizza

Recipe Submitted By: bakingmad

This Mexican twist on a pizza is spiked with Tabasco® sauce topped with crunchy crushed corn chips.

350 grams	Strong White Bread Flour (Allinson)
1 tsp	Easy Bake Yeast (Allinson)
1 tsp	Salt
1 tsp	Granulated Sugar (Silver Spoon Homegrown)
2 tbsp	Olive Oil
200 ml	Water (warm)
200 grams	Cornmeal (for rolling out pizza)

Topping

120 grams	Tomatoes (chopped)
1 tsp	Basil
3 tsp	Red Pepper Sauce (Tabasco)
	Salt (to taste)
2 tbsp	Tomatoes
50 grams	Green Peppers (diced)
60 grams	Red Onion (sliced)
100 grams	Chicken Breast (cooked and chopped)
120 grams	Mozzarella Cheese (shredded)
50 grams	Corn or Tortilla Chips

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put flour, yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
Stir the sugar into the warm water then add to the well in the centre of the dry mix.
Work from the outer edge and mix all the dry ingredients into the water. When the mix has come together, turn out onto a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.
Flour the dough and cover with cling. Leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in fridge until ready to shape and bake.
Roll out dough or spread with your hands until the 1-2cm thick. Place on a baking sheet. Prick the base roughly with a fork to stop any air bubbles forming when cooking.
Blend together chopped tomatoes, basil and Tabasco. Salt to taste.
Top pizza with the Tabasco tomato mixture, leaving 1 inch around the base edge.
Spread crushed tortilla chips on top.
Add cheese, then top with remainder of ingredients.
Bake in 200°C oven (fan 180°C, gas mark 6) for 10-15 minutes, until dough is cooked and golden brown.