The End of the Lime (Taco Pizza)

The End of the Lime (Taco Pizza)
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The End of the Lime (Taco Pizza)

Matt Frampton
Servings

8

Prep Time

15 minutes

Cook Time

8 minutes

Cuisine

Mexican

Category

Dinner

A great pizza for Taco Tuesday's or any day of the week and it is outstandingly delicious.  You can make whatever adjustments you'd like such as adding salsa, guacamole, fresh tomatoes, onion and more.  This was just our simple take with stuff we had on hand....

Ingredients

    The Proteins and Base

    • Pizza Dough: Outdoor Grilling Dough
    • Chicken Thighs: Boneless, skinless.
    • Cheeses: Shredded whole milk mozzarella, shredded cheddar, and Monterey Jack.

    The Marinade (for Chicken)

    • 1/4 cup canola oil
    • 1/4 cup lime juice
    • 1/4 cup McCormick's Taco seasoning
    • Dave's Jalapeño powder (to taste)
    • 1/4$ cup fresh chopped cilantro
    • 2 cups water

    The Sauces (Choose One)

    • Bean Mixture: 1 can refried beans, 1/4 cup olive oil, 1/4 cup Taco Bell Hot sauce.
    • Alternate Sauce: 1 can Urban Slicer Pizza Sauce mixed with Taco seasoning to taste.

    Post-Cook Toppings

    • Cilantro Lime Sour Cream: 1 cup Mexican Crema, 2 tbsp lime juice, 2 tbsp fresh cilantro.
    • The Crunch: Crushed Cool Ranch Doritos.
    • Garnish: Extra fresh cilantro and fresh lime juice.

    Directions

      Prep the Chicken (Do this 4–6 hours ahead)

      1. Whisk together the oil, lime juice, taco seasoning, jalapeño powder, cilantro, and water.
      2. Marinate the chicken thighs in the fridge for 4–6 hours.
      3. Grill or smoke the thighs until they reach an internal temperature of 185°F. Shred or chop once cooled.

      Prepare the Sauces

      1. Bean Mixture: Throw the beans, olive oil, and hot sauce into a blender. Whip until completely smooth.
      2. Crema: Whisk the Mexican Crema, lime juice, and cilantro. Set aside for the final drizzle.

      The Pizza Build

      1. Preheat: Get your oven, grill, or smoker to 500°F.
      2. Par-bake: Place your dough on a stone, griddle, or grate for 2 minutes. This prevents the dough from getting soggy under the heavy bean base.

      Layer:

      1. Spread the Bean Mixture (or tomato base) over the par-baked dough.
      2. Add a layer of Mozzarella.
      3. Distribute the Smoked Chicken.
      4. Top with the Cheddar and Monterey Jack blend.

      Final Bake:

      1. Cook for 8–10 minutes until the cheese is bubbly and the crust is crisp.

      The Finish

      1. Immediately after taking the pizza off the heat, add:
      2. A generous drizzle of Cilantro Lime Sour Cream.
      3. A heavy sprinkle of Crushed Cool Ranch Doritos.
      4. Fresh Cilantro and a squeeze of Lime Juice.