I came home tonight with every intention of making mexican pizza. But when I started layering all the goodies on top of the piiza dough, I knew it would be a pizza disaster if I cooked it as a pizza– pick up one slice, and we’re toast. By toast, I mean mexican pizza toppings EVERYWHERE.
What was I to do? Simple, I made stromboli– just moved the toppings in the center a bit more and rolled it into a delicious and compact bundle of flavor. I loved that it was nice and crispy on the outside, but the inside wasn’t dry at all. Making the stromboli might have been an accident, but this recipe is on the rotation now!
- whole wheat pizza dough
- 1 lb ground beef
- packet taco seasoning
- 1/2 onion, chopped
- 1 cup lettuce, chopped
- 3/4 cup mexican shreded cheese
- 1/2 cup salsa
- dried cilantro
- 3-4 jalapeno slices
- Servings: 4
- Difficulty: easy
Preheat oven to 350 degrees.
Brown ground beef with taco seasonings and onion.
Spray cookie sheet with cooking spray. Spread pizza dough out onto cookie sheet as thin as it will go without creating a hole. I used a rolling pin to do this. Layer ground beef and onions.
Continue to layer lettuce, cheese, salsa, cilantro, and jalapeno.
Roll dough over itself, and tuck dough in at the end. Curve the dough/stromboli. Cut a couple slices width-wise in the top of the stromboli.
Bake for 15-20 minutes. Slice, serve, and enjoy!