August 27, 2010

Jen's Shredded Beef Enchilada Pizza

Apparently, it was pizza week at my house. I am not complaining; back to back pizza recipes make for fun family dinners, and my brood loves a yummy pizza! This one was spicy and tasty...a great use for a leftover beef roast and my fire-roasted Hatch green chiles.

Jen's Shredded Beef Enchilada Pizza

1/4 cup of cornmeal
cooking spray
1 batch of Quick Homemade Whole Wheat Pizza Crust (see below)
2 T olive oil
leftover cooked beef or pot roast, shredded
1/2 red onion
3 garlic cloves, minced
1 can of green chiles --OR-- 1/3 cup of fresh, fire-roasted Hatch green chiles
1/2 packet of taco seasoning
salt to taste
1 cup of water
2 Tablespoons of lime juice
1/2 cup of pizza sauce
1 can of El Pato hot sauce
1/2 cup of part-skim ricotta or low-fat cream cheese
1 cup of shredded Monterrey Jack cheese
1/2-1 cup of shredded mozzarella or sharp provolone
fresh diced tomatoes, for garnish
fresh chopped cilantro, for garnish
plain Greek-style yogurt (I used non fat yogurt, but you could also use sour cream), for garnish

Preheat oven to 500 degrees. Spray large sheet pan with cooking spray and then dust with cornmeal. Shake off any excess. Make pizza dough according to directions (see below). Roll out dough into a rectangle, about 1/8 inch in thickness. Stretch thin dough on to the prepared pan. Set aside.

In a small sauce pan over medium heat, combine El Pato hot sauce, pizza sauce, and ricotta. Stir to combine. Bring to a simmer, then reduce mixture by half. (You are looking for a thick, spreadable, integrated sauce.) Remove from heat and set aside.

In a large skillet, heat olive oil over medium-high heat. Saute green chiles and onions, until onions are soft and translucent. Add garlic and cook for an additional 30 seconds. Add cooked, shredded beef roast and sprinkle with taco seasoning and salt to taste. Add water and reduce until liquid is almost evaporated. Remove from heat and add lime juice. Stir beef mixture to incorporate and set aside.

Spread sauce on bottom of crust then top with jack and mozzarella cheeses. Sprinkle cooked beef mixture over cheese layer. Bake for 20 minutes or until crust is cooked and golden browned. Remove from oven and sprinkle fresh, chopped tomato and cilantro over the entire pizza. Cut into squares and serve immediately with a dollop of yogurt on top.


Quick Homemade Whole Wheat Pizza Crust

1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round or rectangle shape, to desired thickness. Cook on the grill --OR-- according to your recipe instructions.

Jen's Notes:
Chopped green onions would also be an excellent garnish.

The Result:
So good! Although, pretty tone it down to suit your preferences. This really did taste like shredded beef enchiladas masquerading in pizza form. Yum!!!

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