Tex Mex Stuffed Crust Pizza Recipes

Steps:

• Preheat the oven to 425 F with a pizza stone on the bottom rack.
• Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
• Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

Steps:

• Place an oven rack in the upper third position. Preheat the oven to 500 degrees F.
• Dust a clean, flat work surface with flour. Using a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and carefully transfer the dough onto the pizza pan.
• Arrange the string cheese around the perimeter of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for added texture and flavor. Arrange half of the pickles on the dough, then top with the grated Havarti, making sure to get all the way to the edge of the crust, and the remaining half of the pickles on top of the cheese.
• Bake until the cheese is splotchy and bubbly and the crust turns golden brown; begin checking at 12 minutes.
• Remove the pizza from the oven and season with black pepper. Brush the crust with additional Pickle Oil. Top the pizza with drizzles of sriracha and ranch dressing and sprinkles of dill and scallions. Slice and serve immediately.
• Combine the flour, yeast and salt in the bowl of the stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be very sticky and soft, but do not add more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small saucepan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or until the garlic cloves are tender. Remove from the stove and reserve.