It doesn’t seem like Pie Week was so long ago. But it was. I guess, if you sort of think about it, Pizza Week is almost like Pie Week: Part II. Pizza = Pie. Get it? I know – I’m so sorry. That was pretty awful but I just couldn’t help myself.
Y’all know that when we go Up North in the summer, my main objectives are to sit on the end of the dock, run, drink a few beers and eat the Mexican Pizza at Zorbaz.
Since Zorbaz is an exclusive domain of Northern Minnesota Lake Country, that leaves me with a craving and no solution for 2/3 of the year. Thank God, I decided to reincarnate this pizza at home a few years ago, because otherwise I just don’t know how I would cope.
Yes, I know that this would have been the perfect pizza for Superbowl Sunday. And how would I know that? Because I made it for one such gathering. But really, this pizza is good for all times of year.
Nothing about this dish is pretty, but if you truly love the people you call family and friends, you will make this for them without hesitation.
- One batch of Pizza Crust, par-baked for 15 minutes
- One pound ground turkey
- One packet taco seasoning (we prefer Trader Joe’s)
- One onion, finely chopped
- Three tomatoes, diced
- One jalapeno (seeded or not), diced
- One bunch cilantro, minced
- Salt and pepper to taste
- One can refried beans
- One small can tomato sauce
- Shredded cheddar cheese
- Preheat oven to 400 degrees if it isn’t there already. I’m assuming that you’ve probably just par-baked your pizza crust, but just in case.
- Brown the meat with the taco seasoning. Pro-tip: To maximize the taco flavor, use the whole packet and mix it directly with the meat instead of doing any nonsense with water or whatever. It puts the flavor directly into the meat and will change your life forever. Set aside.
- In a bowl, combine the diced tomatoes, onions, cilantro and jalapeno. Salt and pepper that situation to taste. Set aside.
- Open up the can of refried beans. Spread that whole can across the base of your pizza.
- Open up the can of tomato sauce. Pour 3/4 can over the refried beans base. Spread it gently – you do not want to mix the layers.
- Take the taco meat and sprinkle/dump/distribute it evenly across the pizza.
- Spread the shredded cheese across the top of the pizza.
- Bake for 15 minutes and serve with the pico de gallo mixture. Depending on your audience, you may consider putting the pico onto the pizza AFTER the meat, topping the whole thing with cheese and then baking. Your call.
The pizzas are only just starting to come out of the oven this week! For more Pizza Week fun, make sure to take a look around!