Ditch pizza fundamentalism and embrace Quad Cities Taco Pizza

Updated at: Thu, 17 Aug 2023 05:14:18 GMT

Step 1

Add the dry ingredients to your food processor and pulse to combine. Add the water and malt syrup and process until the dough comes together and rides the blade. When that happens, count to 30 and stop. If it’s not happening, add little splashes of water until it does. Rest the dough for 20 minutes and go do something fun

Step 2

When the dough has rested, free the dough from the blade and process for another 20 seconds. Divide into four equal balls, plop each into a quart-sized container, seal, and refrigerate at least 24 hours

Step 3

Remove the dough ball from the refrigerator 3 hours before you want to cook and let it come to room temperature. An hour before baking, preheat your oven with a baking stone or steel to 550 degrees

Step 4

Press out dough into a disc on a floured surface and press out to 8", leaving a raised edge. At this point, lower your oven temperature to 500. Or you can forget and that’s fine because I do about half the time

Step 5

Continue stretching over your knuckles/wrists until the pizza measures just over 12" in diameter. Place on a generously cornmeal’d pizza peel

Step 6

Spread the pizza sauce and refried beans evenly, then top with mozzarella, taco beef, and cheddar. Don’t accidentally put the lettuce and tomatoes on top because, ew, hot lettuce—save those for later

Step 7

Slide the pizza onto your stone or steel and bake 8 minutes (possibly 10 if your oven lags), until the edges are crisp and the cheese starts to brown

Step 8

Remove from oven, let cool for 2 minutes, and slice. Add the tomatoes, lettuce, taco chips, and taco sauce

Step 9

Oh wait, I forgot to tell you to drink 3 pitchers of Busch Light before doing any of this. That’s a great way to fall in love with this dish forever. Ah well. Next time

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