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Don't forget to add lettuce, tomato and salsa after the pizza comes out of the oven.
1 (12-inch) pizza
12 to 15 minutes
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons oil
1 cup coarsely crumbled taco flavored tortilla chips, divided
1 pound ground beef
1 package taco seasoning mix
1/4 cup tomato sauce
1/4 cup salsa
1/4 cup chopped onions
2 cups (8 ounces) shredded co-Jack cheese
Toppings as desired: chopped tomatoes, shredded lettuce and salsa
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover while preparing toppings.
Cook ground beef in large skillet over medium-high heat; drain fat. Add taco seasoning mix and prepare according to package directions.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Press 1/2 cup of the tortilla chips along edge of crust.
Combine tomato sauce and salsa; spread over crust. Top with taco meat, onions and cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Remove from oven. Top with tomato, lettuce and and remaining tortilla chips as desired. Serve with salsa.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.