[2 - 2] this video is sponsored by squarespace
[2 - 4] hey what's up i make ground beef tacos
[4 - 5] pretty often not only because they're
[10 - 10] but because making those enables me to
[10 - 13] make one of the most fun pizzas on earth
[13 - 15] with the leftovers i'm talking about the
[15 - 18] in no way mexican but very american taco
[18 - 19] pizza today i'm going to show you how to
[19 - 21] make one from scratch at home that's
[21 - 23] just a pure delight to get started i'm
[23 - 25] going to need to make some taco meat i'm
[25 - 27] making a double batch here like i always
[27 - 28] do so that i can have some meat for
[28 - 30] tacos and some left over for pizza to
[30 - 32] make it i'll need to grab my largest
[32 - 33] saute pan in this case a 14 inch
[33 - 35] non-stick and i'll drop it down on my
[35 - 37] stove over medium high heat in goes two
[38 - 40] pounds of 90 10 ground beef then i'll
[40 - 41] smush that down to get as much of the
[41 - 43] meat in contact with the hot pan as
[43 - 46] possible i'm using leaner beef here and
[46 - 47] cooking it without oil because too much
[47 - 49] fat in there will make greasy tacos and
[49 - 52] even greasier taco pizza once the beef
[52 - 53] is spread out in the pan i'll hit it
[53 - 55] with a very generous pinch of salt and
[55 - 57] then using a spatula with a relatively
[57 - 58] sharp side like this one i'm going to
[58 - 60] break the beef down into smaller
[60 - 62] crumbles as it browns this smashing step
[62 - 65] is annoying but very necessary if we
[65 - 66] didn't make an effort to crumble the
[66 - 69] beef down we'd have dry large chunky
[69 - 71] taco meat that eats like a well done
[71 - 73] hamburger so after five to six minutes
[73 - 75] of standing here smushing up this beef
[76 - 77] it should be pretty well broken down and
[77 - 79] taking on some nice brown color like
[79 - 81] this next i'll add in a small white
[81 - 83] onion that i've small diced about 150
[83 - 85] grams and then five to six cloves of
[85 - 87] minced garlic about 15 grams now i'll
[87 - 88] jump back in with a spatula to get
[88 - 90] things stirred to combine and i'll keep
[90 - 92] on breaking down this beef along the way
[92 - 94] by the way has anyone tried one of these
[94 - 97] teflon meat smashers before do they even
[97 - 99] work i gotta know after five to six more
[99 - 101] minutes of sauteing the onions and
[101 - 102] garlic should be translucent and the
[102 - 104] beef should have taken on some nice deep
[104 - 106] brown color so now i'm gonna add in my
[106 - 108] taco seasonings that's 25 grams of chili
[108 - 110] powder 15 grams of cumin 10 grams of
[110 - 113] paprika 2 grams of cayenne if you like
[113 - 115] heat and then two grams of oregano i'll
[115 - 116] come back and stir that to combine and
[116 - 118] fry this until everything is fragrant
[118 - 119] and starting to get a little bit toasty
[120 - 121] let's say about 90 seconds or so then in
[122 - 123] goes one can of tomato sauce that's
[123 - 126] about 425 grams then 400 grams of
[126 - 128] chicken stock 10 grams brown sugar 10
[128 - 129] grams cider vinegar and then another
[129 - 132] strong pinch of salt i'll stir that in
[132 - 134] and yes this is looking very saucy at
[134 - 136] this point and that's not going to be
[136 - 137] good for pizza so i'm going to bring
[137 - 139] this back up to a simmer and cook over
[139 - 140] low heat for about 15 to 20 minutes or
[140 - 143] until the liquid is almost 100 reduced
[143 - 145] 20 minutes later as you can see i've
[145 - 146] cooked off pretty much all of the
[146 - 148] excessive liquid here and now we have
[148 - 150] some beautiful tender crumbly looking
[150 - 152] taco meat before i call this done though
[152 - 154] i need to check for seasoning so i'll
[154 - 155] taste it i think this needs a little bit
[156 - 157] more salt a little bit more brown sugar
[157 - 159] and i'll give it a splash of cider
[159 - 161] vinegar to bring some balance i'll taste
[161 - 163] it one more time to confirm greatness
[163 - 167] and affirmative that tastes sick now i
[167 - 169] recommend eating most of this meat in
[169 - 171] taco form and then saving about a pints
[171 - 173] worth or two cups for your future taco
[173 - 175] pizza party i'll put the rest of this
[175 - 177] stuff in the fridge to cool down for now
[177 - 180] and while it does i'll make a taco pizza
[180 - 181] crust for that in the bowl of my food
[181 - 183] processor i'll measure 175 grams of
[183 - 185] all-purpose flour 5 grams of baking
[185 - 187] powder 3 grams of instant yeast 3 grams
[187 - 190] of salt and 50 grams of instant masa
[190 - 192] flour if you think about it a taco pizza
[192 - 194] should probably have some tortilla
[194 - 197] flavor in the crust this masa powder has
[197 - 199] a really nice deep corn flavor and it's
[199 - 200] what i always use to make quick
[200 - 202] flavorful corn tortillas at home it's
[202 - 204] pretty widely available in u.s
[204 - 206] supermarkets but if you can't get it i'd
[206 - 208] say sub an all-purpose flour instead
[208 - 210] lastly in goes 35 grams of olive oil
[210 - 212] then the lid goes on and i'll start to
[212 - 213] spin this up while it's spinning i'll
[213 - 215] grab 140 grams of warm water and then
[216 - 218] stream that in slowly through the top to
[218 - 220] get the dough fully hydrated if you
[220 - 221] don't have a food processor by the way
[221 - 222] you could definitely mix this dough by
[222 - 224] hand just stir until it comes together
[224 - 226] and then knead it like i will in just a
[226 - 228] second once the water is all in this
[228 - 229] should only take about another 10
[229 - 231] seconds or so for the dough to fully
[231 - 233] combine like this this is a weird pizza
[233 - 235] dough i'll admit that the 20 of masa
[235 - 237] flour here gives it a cakey softness
[237 - 239] that is unique but i think is pretty
[239 - 241] cool to finish mixing this now i'm going
[241 - 242] to flip it out onto my cutting board and
[242 - 244] then knead it to develop a little bit
[244 - 246] more gluten after two minutes of
[246 - 247] kneading the dough here it's gotten
[247 - 249] strong enough to be stretched into a
[249 - 251] thin crust pizza so i'll call it quits
[251 - 252] and then cut it into two equal sized
[252 - 255] pieces that are about 200 grams each
[255 - 256] from there i'll grab each dough and fold
[256 - 258] the ends back behind themselves like
[258 - 260] this and then flip them over onto those
[260 - 261] folds and roll the dough into nice
[262 - 263] little balls no need to get them super
[263 - 265] tight here in fact if you rolled these
[265 - 267] up too tight they wouldn't let us form
[267 - 268] them in the weird way that we're going
[268 - 270] to later on once both of these balls are
[270 - 272] rolled up i'll move them over onto a
[272 - 274] very little baby sheet tray and then
[274 - 276] wrap them up with plastic i'll set these
[276 - 278] off to the side to rest and rise for 30
[278 - 280] minutes while i get my toppings sorted
[280 - 282] out for that i'll grab a high sided
[282 - 285] container and another 15 ounce or 425
[285 - 287] gram can of tomato sauce in that goes
[287 - 290] then 20 grams tomato paste 40 grams or
[290 - 292] two pieces of chipotle chilies in adobo
[292 - 294] 10 grams chili powder 2 grams cumin 1
[294 - 296] gram garlic powder 1 gram onion powder 1
[296 - 299] gram oregano 15 grams brown sugar and 5
[299 - 301] grams of salt next my immersion blender
[301 - 303] goes in and now i'll spin everything up
[303 - 306] to combine this is essentially a smash
[306 - 308] up of enchilada sauce and classic pizza
[308 - 310] sauce it's thicker than enchilada sauce
[310 - 313] though and way more deeply flavored and
[313 - 316] smoky than basic pizza sauce after 30
[316 - 317] seconds of spinning this up i've got a
[317 - 321] nice smooth smoky robust taco sauce for
[321 - 323] this pizza if you don't want to make
[323 - 325] your own i'd say sub in america's
[325 - 328] favorite taco sauce ortega and just mix
[328 - 329] that with some canned pizza sauce it
[329 - 331] probably won't be as good but it'll work
[331 - 333] now let's talk about the cheeses for
[333 - 335] this pizza i've got a one pound block
[335 - 337] each of mild cheddar and pepper jack
[337 - 339] cheeses here don't go for more aged on
[339 - 341] the cheddar because it'll dominate the
[341 - 343] flavor of the pizza and it'll get greasy
[343 - 344] when you melt it on the other hand the
[344 - 347] pepper jack here is ready to party at
[347 - 349] any age what it lacks in flavor it more
[349 - 352] than makes up for in creamy meltiness
[352 - 353] very nice now i've grated both cheeses
[354 - 355] on the largest hold sides of my box
[355 - 357] grater you could use store-bought
[357 - 358] pre-shred if that's all you have but you
[358 - 360] have less control over the quality of
[360 - 362] the cheeses there and i always think
[362 - 364] that those melt kind of weird the final
[364 - 365] toppings to prep out here for this pizza
[365 - 368] are fresh tomato a very underrated pizza
[368 - 370] topper in my opinion it brings a touch
[370 - 372] of bright juiciness when used in
[372 - 374] moderation and i'm giving these tomatoes
[374 - 376] a medium dice i'm also using green
[376 - 378] onions or more specifically i'm using
[378 - 380] the middle of the green onion the tops
[380 - 382] are too tender to be baked hard and the
[382 - 384] bottoms are too assertively oniony for
[384 - 386] this application so i cut the middle out
[386 - 388] and then cut it into coins like this
[388 - 390] i'll save the tops and bottoms for
[390 - 391] something else the last little bit of
[391 - 393] knife work here is to chop up some
[393 - 395] pickled jalapenos i go pretty small on
[395 - 397] pea size here because i want the spicy
[397 - 399] brininess to be a part of every bite
[399 - 401] instead of bringing larger pops every
[401 - 403] now and then once my jalapenos are
[403 - 405] chopped up it's time to make a taco
[405 - 408] pizza these pizza tortilla balls have
[408 - 409] been over here rising for about 30
[409 - 411] minutes and they're only marginally more
[411 - 413] proofed up remember we're making a thin
[414 - 416] crackery crust so gas isn't really a
[416 - 418] priority here next i'll grab a square of
[418 - 419] parchment paper and then spray it
[419 - 421] liberally with pan spray or a little bit
[421 - 423] of olive oil then i'll drop one of my
[423 - 424] doughs in the middle i'll top that with
[424 - 426] another sheet of parchment that i've
[426 - 428] sprayed i'll give it a soft press then
[428 - 430] i'll give it a hard press with something
[430 - 432] to flatten it out in this case i'm using
[432 - 433] a 12-inch pizza tray this is going to
[433 - 436] give us a good dose of downward pressure
[436 - 438] to get things flattened and there we go
[438 - 439] now we've got a nice flat eight inch
[440 - 441] round as a starting point i'll cover
[441 - 443] again with the parchment paper and now
[443 - 444] with the rolling pin i'm gonna roll the
[444 - 446] dough into a roughly 11 to 12 inch
[446 - 448] circle after i've got it moved out a few
[448 - 450] inches from there i'll switch to using
[450 - 452] the side of the rolling pin to push it
[452 - 454] out this really helps keep it round and
[454 - 456] keep it more level if you're wondering
[456 - 458] hey bry why are we even doing this on
[458 - 460] parchment paper well it's for two
[460 - 462] reasons first i think that it's a great
[462 - 464] way for a beginner to be successful in
[464 - 467] shaping round flat pizzas and tossing
[467 - 469] pizza takes skill and practice and most
[469 - 471] people don't get it right number two
[471 - 473] it'll help us dress this pizza all the
[473 - 474] way to the edge of the crust without
[474 - 477] making a huge mess in the oven or
[477 - 479] getting things stuck to our pizza peel
[479 - 480] one more touch on the shaping here is to
[480 - 482] use something flat to gently shore up
[482 - 484] the sides a little bit i'm using a bench
[484 - 486] scraper but a butter knife would also do
[486 - 488] the trick this helps us make a short
[488 - 489] little edge around the sides of the
[489 - 491] pizza that keep the sauce and cheese
[491 - 492] from overflowing excessively during the
[492 - 495] bake now once we've got that edge made
[495 - 496] the first thing down is going to be
[496 - 499] three big dollops of smoky subtly sweet
[499 - 500] taco sauce like i've been saying i'm
[500 - 502] gonna push that out as close to the edge
[502 - 504] as i can get it and behind that i'll
[504 - 507] drop three big handfuls of mild cheddar
[507 - 508] and pepper jack blend i'll push this out
[508 - 510] to the edge just like i did for the
[510 - 511] sauce and then i'll come back and clean
[511 - 513] up anything that's hanging over i don't
[513 - 515] want a bunch of bubbling burnt cheese
[515 - 516] going on around the edges but if you
[516 - 518] like that make it sloppy with the cheese
[518 - 521] next it's time to make this taco pizza
[521 - 523] beefy for that i've got two cups of the
[523 - 525] leftover taco meat that we made earlier
[525 - 527] a quick reminder cook that meat sauce
[527 - 530] down until it's dry that way you can get
[530 - 531] clean crumbles like this that won't make
[531 - 534] this pizza too wet and overly saucy next
[534 - 536] i'll add a few strong pinches of sliced
[536 - 538] black olives this is a core component of
[538 - 540] the tombstone brand frozen taco pizza
[540 - 542] that i grew up on and it cannot be left
[542 - 544] out in my opinion behind the olives
[544 - 546] comes the green onions be generous with
[546 - 548] those and with all of the toppings
[548 - 551] because a taco pizza is a fully loaded
[551 - 553] pizza then diced tomatoes about a half
[553 - 556] cup of those then chopped jalapenos go
[556 - 558] with as many as you and your butthole
[558 - 560] are comfortable with here and there we
[560 - 562] go this looks super edible right now
[562 - 564] before i even bake it and it's so
[564 - 566] colorful i love this thing now i'll
[566 - 568] scoot this parchment onto my pizza peel
[568 - 571] and then load it into my 550f 290c oven
[571 - 573] to bake on my pizza steel for six to
[573 - 576] eight minutes cut to the melt shot oh
[576 - 579] sick that looks sick after six minutes
[579 - 580] or so i'll come back and remove the
[580 - 582] parchment paper underneath because this
[582 - 584] allows any steam that might be trapped
[584 - 586] under there to sizzle off and overall it
[586 - 588] gives the bottom of the crust one last
[588 - 590] dose of dry heat to criss it up as you
[590 - 591] can see though the bottom is already
[591 - 593] looking pretty good so i'm going to give
[593 - 594] this just about one minute right on the
[594 - 597] steel after about seven ish minutes of
[597 - 599] total cook time here this pizza is ready
[600 - 603] oh my gosh look at this thing it looks
[603 - 605] like a taco bell commercial in here it's
[605 - 607] fully loaded with toppings like any
[607 - 609] truly great supreme pizza should be but
[609 - 611] it's not weighed down by them one of the
[611 - 613] most delightful and surprising things
[613 - 615] about this pizza actually is that masa
[615 - 617] flour in the crust it makes this pizza
[617 - 620] taste tortilla like without making it
[620 - 622] too cakey or floppy this pizza is not
[622 - 625] mexican or italian but instead is purely
[625 - 627] american and there's no shame in that
[627 - 630] ground beef on pizza is dope and weird
[630 - 632] and we should embrace it and do it more
[632 - 634] often look this even looks like a taco
[634 - 636] when you fold it in half
[636 - 638] i hope you try this soon
[638 - 651] let's eat this thing [Music]
[651 - 652] [Music] before i get out of here i just want to
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