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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Straight out of my Chile pepper magazine issue. Excellent..... Ingredients:
3 lbs flank steaks |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 teaspoons chili powder |
cumin powder |
2 teaspoons cayenne powder |
4 cups shredded mexican blend cheese or 4 cups cheddar cheese |
2 scallions, chopped |
1 tomato, chopped |
4 cups chopped black olives |
hot sauce, as needed |
Directions:
1. Season the flank steak with salt and pepper. Place the skirt on the grill, covered, and cook about 5 minutes on each side. When flank steak is cooked to desired temp, transfer to a cutting board, and let rest for a few minutes. When cool enough to touch, cut steak into bite-sized pieces. In a medium bowl, add chile powder, cumin powder and cayenne powder, and mix together. Add steak pieces into the bowl, coating steak with spices.
2. When ready, top the pizza dough with the cheese and steak pieces. Transfer pizza back to the grill using tongs. Cook 2 to 3 minutes, covered, until the bottom of the crust is cooked and the cheese is bubbly. Transfer pizza from the grill to the baking sheet again using tongs. Garnish the taco pizza with a variety of toppings, like scallions, tomatoes and olives. Let pizza cool, cut, and serve with hot sauce.
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