Southwest Crispy Taco Pizza #rsc

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/2 cup greek yogurt
• 1/2 cup hidden valley® original ranch® light dressing
• 1 lemon, juice and zest of
• 2 tablespoons tabascoâ® brand chipotle pepper sauce
• 2 tablespoons chives, finely minced
• 1 onion, small diced
• 1 poblano chile, small diced
• 1 jalapeno, small diced
• 4 garlic cloves, grated & divided
• 1 lb ground lamb
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 1/2 cups taco sauce
• 1 cup corn
• cornmeal, for dusting
• 1 purchased pizza dough
• 2 tablespoons olive oil
• 3 cups monterey jack pepper cheese, shredded
• 2 cups iceberg lettuce, shredded
• 1 cup pico de gallo
• 1/2 cup black olives, sliced

Recipe

• 1 preheat oven to 450. place rack in low position and place a pizza stone.
• 2 in bowl, combine yogurt, ranch, lemon juice and zest, chipotle tobacco and chives. cover and refrigerate until ready to use. in large sauté or cast iron pan, add onions, poblano and jalapeno. season with salt and pepper and cook on medium high, stirring often until softened – about 7 minutes. add half of the garlic and all of the ground lamb and continue cooking until lamb is no longer pink – about 5 minutes. drain any excess grease from pan. to pan, add chili powder, cumin, coriander, taco sauce and corn. simmer 15 minutes. while sauce is simmering, prepare crust. sprinkle pizza stone with cornmeal. roll or stretch dough to 14”. brush olive oil and remaining garlic over surface. transfer to pizza stone and bake 4-5 minutes. add meat sauce, and cheese and continue baking 10-12 minutes or until cheese is browned and bubbly. remove from oven and add lettuce, pico de guillo and olives. drizzle with yogurt sauce. slice pizza and enjoy!
• 3 **note – if you don’t have a pizza stone, place dough on a baking sheet or pizza pan that has been dusted with cornmeal and prebake 4-5 minutes.