Taco Salad Pizza

It all started as a salad. No, really.

We prepared a simple salad for supper one night: Romaine, taco-flavored beef and fixings. And Melissa thought (ingeniously) to mix together some of our homemade ranch dip with our homemade canned salsa. Adding that dip blend to our salad produced a spicy, creamy concoction that paired well with the other Tex-Mex flavors.

And, you know what? It was delicious, and reminded us of a flavor profile that we might eat at California Pizza Kitchen.

With some pizza dough from Cybros sitting in our freezer, I suggested that we make it into a pizza. It seemed like the logical next step.

So we did.

Taco Salad Pizza
Cybros pizza dough
1/4 pound ground sirloin
1 tomato, diced
4 green onions, sliced
1/2 cup monterey jack cheese
1/2 cup Cabot chipotle cheddar cheese
1/2 cup salsa ranch (we mixed our homemade canned salsa with our homemade ranch dip)
2 corn tortillas, baked and cut into strips

1. Cook the sirloin or other beef choice and add taco seasonings. Add the meat and other ingredients to the top of the pizza. (If you use Cybros as we did, you will need to partially bake the dough.)