Ingredients: |
Ingredients: 3 tsp canola oil, divided
1 pkg refrigerated pizza crust
2 tbsp Tex-Mex Rub, divided
6 oz sharp cheddar cheese
1 lime
1 small red onion
1 cup grape tomatoes
1 cup fresh cilantro
1/4 tsp ground black pepper
3/4 lb 90% lean ground beef
2 cups thinly sliced romaine lettuce
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Directions: |
Directions:Preheat oven to 425°. Lightly brush Large Round Stone with Handles with 1 tsp of the oil using Chef's Silicone Basting Brush. Unroll pizza dough onto stone and roll to an even thickness to within 1/4 in. of the edge of stone using Baker's Roller®.
Lightly brush dough with remaining 2 tsp oil; sprinkle with 1 tsp of the rub. Bake 10-13 minutes or until edges are very light golden brown.
Grate cheese with Microplane® Adjustable Coarse Grater and set aside. Juice lime using Citrus Press to measure 1 tbsp.
Process onion in Manual Food Processor until finely chopped. Place half of the chopped onion in Classic Batter Bowl; set aside.
For salsa, add tomatoes, cilantro, pepper and lime juice to remaining onion in processor; process until coarsely chopped. Drain salsa.
Add beef and remaining 5 tsp rub to onion in batter bowl; microwave, uncovered, on HIGH 4-5 minutes or until beef is no longer pink. Break beef into crumbles halfway through cooking using Mix ‘N Chop. Drain beef mixture.
Remove stone from oven to Stackable Cooling Rack; immediately loosen crust and turn over using Nylon Turner. Immediately sprinkle 1 cup of the cheese over entire crust.
Spread beef mixture over one half of the crust. Top beef with remaining cheese, lettuce and salsa.
Fold top half of crust over filling; cut into six wedges using Color Coated Bread Knife. |
This recipe for Family-Style Taco is from