1 lb lean ground beef
1 small onion, diced
1 clove garlic, minced
2 tbsp taco seasoning (homemade or store-bought)
Splash of water
Pizza crust
1 cup salsa
1 cup sour cream
Grated cheese (cheddar, mozza or Monteray Jack would all work fine)
1-2 plum tomatoes, diced
1 cup lettuce, finely shredded or 2 tbsp fresh basil, finely shredded
Preheat oven to 425 degrees.
In a skillet over medium high heat, brown the beef with the onions and garlic. Add the cumin, chili powder, oregano, salsa spice, salt and pepper (or sub out all these spices for your favorite taco seasoning). Mix and cook for about 30 seconds then add a splash or two of water to let the spices create more of a sauce for the beef. Turn to low and let simmer a couple minutes until the water has evaporated and remove from heat.
Put your pizza crust on a baking sheet or pizza stone. Mix together the salsa and sour cream and spread about 1/3 - 1/2 cup over your pizza crust. Top with the taco seasoned beef and shredded cheese. I bake for 10 minutes at 425 degrees and then broil for 1-3 minutes to get the cheese on top a nice golden brown. You should note that I use the par-baked shells from the bakery, so if you use fresh dough adjust your cooking time and temperature accordingly.
Give the pizza just a moment or two to cool ever so slightly and then top with diced tomatoes and lettuce. Serve with the rest of the salsa sour cream as a dipping sauce. Alternatively, you can skip the lettuce and top with finely shredded basil which is FAR tastier. Lettuce is more kid-friendly as well as most people have it in their fridges, but if you do have some fresh basil leaves I recommend trying that.
