Taco Grilled Pizza
Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. If using Quick-Rise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.
Ingredients
Crust:
- 3-1/2 to 4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F)*
- 1/3 cup Mazola® RightBlend® Oil
- Additional flour for rolling
Toppings:
- 1/2 cup salsa OR taco sauce OR salsa verde
- 1 cup prepared taco meat
- 1/4 cup chopped green onions
- 2 cups (8 ounces) shredded Colby-Jack cheese
- 1/4 cup cilantro leaves
- Sour cream, for garnish
Method
Start charcoal fire or preheat gas grill to medium-high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. If using Quick-Rise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Spread 1 tablespoon salsa on the grilled side of each pizza crust. Sprinkle with 2 tablespoons taco meat, 1-1/2 teaspoons green onion and 1/4 cup cheese. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Sprinkle with cilantro and sour cream, if desired. Serve immediately.
