Taco pizza

Put the ground beef into a large non-stick saute pan over medium high heat and smush it down for maximum contact with the pan.

Season with a very generous pinch of salt and break the beef into small crumbles with a spatula as it browns, five to six minutes.

Add the small diced white onion and the minced garlic and stir, continuing to break down the beef, five to six more minutes until the onions and garlic are translucent and the beef is deeply browned.

Add the chili powder, cumin, paprika, cayenne and oregano, stir and fry about 90 seconds until fragrant and slightly toasty.

Add the tomato sauce, chicken stock, brown sugar, cider vinegar and another strong pinch of salt and stir.

Bring back to a simmer and cook over low heat 15 to 20 minutes, until the liquid is almost entirely reduced.

Taste and adjust with more salt, more brown sugar and a splash of cider vinegar.

Reserve about a pint, or two cups, of the meat for the pizza and cool it in the fridge.

In a food processor, combine the all purpose flour, baking powder, instant yeast, salt, instant masa flour and olive oil, then spin and stream in the warm water slowly until the dough is fully hydrated, about another 10 seconds.

Turn out onto a cutting board and knead two minutes to develop gluten.

Cut into two equal pieces of about 200 grams, fold the ends back behind themselves and roll into loose balls.

Move to a small sheet tray, wrap with plastic and rest 30 minutes.

For the sauce, combine the tomato sauce, tomato paste, chipotle chilies in adobo, chili powder, cumin, garlic powder, onion powder, oregano, brown sugar and salt in a high-sided container.

Blend with an immersion blender about 30 seconds until smooth.

Grate the cheddar and pepper jack on the largest holes of a box grater.

Medium dice the tomatoes, cut the middle sections of green onion into coins and chop the pickled jalapenos small.

Spray a square of parchment with pan spray or olive oil, put a dough ball in the middle, cover with a second sprayed sheet and press flat with something flat to an eight inch round.

Roll the dough out to a roughly 11 to 12 inch circle, finishing with the side of the rolling pin to keep it round and level.

Shore up the sides with a bench scraper to make a short edge that keeps the sauce and cheese from overflowing.

Spread three big dollops of the taco sauce out close to the edge, then three big handfuls of the cheddar and pepper jack blend, cleaning up any overhang.

Top with the two cups of taco meat, then the black olives, green onions, diced tomatoes and chopped jalapenos.

Slide the parchment onto a pizza peel and bake on a pizza steel in a 550F, 290C oven for six to eight minutes.

After about six minutes pull the parchment out from underneath and finish about one minute directly on the steel, for roughly seven minutes total.