Deep dish taco pizza

• 1 beer pizza dough, recipe in profile
• 1 lb lean ground beef
• 2 cup fresh cooked pinto beans or 2 cans, drained and rinsed pinto beans
• 1/2 cup chicken stock
• 8 oz freshly shredded cheddar cheese
• 4 roma tomatoes, chopped
• 5 green onions thinly sliced
• 2 cup shredded iceburg lettuce
• 3 tbsp taco seasoning
• 3 tbsp water
• 1 tsp salt for beans
• 1/2 cup sour cream for garnishing
• 1 sliced avocado for garnishing

1. Make pizza dough ahead of time and start rest of ingredients when dough is almost completed proofing.
2. In a small pot add drained beans and stock.
3. Bring to boil and then turn to simmer 15 minutes.
4. Once simmered remove from heat and let cool while you saute beef.
5. In skillet, saute beef on medium heat until no longer pink, about 10 minutes.
6. Add taco seasoning and water, stir to combine and remove from heat.
7. Return to beans and add them with liquid and 1 teaspoon salt to blender and blend smooth.
8. Roll pizza dough out to an 11" circle.
9. In 9" springform pan or high sided round baking pan place dough and work dough up the sides with your hands.
10. Spread blended pinto beans over bottom of dough.
11. Spread cooked taco meat over beans.
12. Top that with tomatoes then shredded cheese and some of the onions.
13. Bake in a preheated 425F oven for 20 - 25 minutes.
14. Let cool five minutes and top with lettuce and green onion.
15. Garnish top with sour cream and avocado slices.
16. Remove spring form and serve warm and delicious.
17. Recipe by taylor68too.

beer pizza dough, lean ground beef, fresh cooked pinto beans, chicken stock, cheddar cheese, roma tomatoes, green onions, iceburg lettuce, taco, water, salt, sour cream, avocado

Taken from cookpad.com/us/recipes/340668-deep-dish-taco-pizza (may not work)