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1
For the pizza dough: Mix the yeast with 1 1/2 cups warm water in a measuring cup or small bowl and set aside for 8 to 10 minutes.
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2
Mix together the flour, olive oil and salt in a bowl using an electric mixer.
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3
With the speed on low, drizzle in the yeast/water mixture and mix until totally combined.
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4
Cover the bowl with a towel and set in a warm, draft-free place.
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5
Allow to rise for 1 to 2 hours.
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6
For the tortilla strips: In a small skillet, heat the canola oil over medium heat until a test tortilla strip dropped in the oil sizzles immediately.
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7
Drop in the remaining tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp, 30 to 45 seconds per batch.
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8
Transfer to a paper towel-lined plate.
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9
Set aside.
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10
For the taco pizza: Position an oven rack in the bottom position in the oven.
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11
Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
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12
Remove half of the pizza dough from the bowl.
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13
(Place the remaining half in a large resealable plastic bag and refrigerate, saving it for another use.)
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14
With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin.
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15
Spread a thin layer of the salsa all over the crust, then spread a layer of the Chicken Taco Meat on top of the salsa.
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16
Sprinkle the grated Cheddar and Monterey Jack cheese over the top.
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17
Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn.
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18
Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
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19
Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable.
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20
With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.
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21
Sprinkle with the tortilla strips.
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22
Cut into squares and serve immediately with more salsa.
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23
In a skillet over medium-high heat, add the olive oil and heat until hot.
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24
Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon.
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25
Add the garlic and onions to the skillet and cook briefly.
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26
Add the chili powder, paprika, cumin and salt to taste.
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27
Pour in the tomato sauce and 2 cups water to create a broth.
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28
Add the chicken back to the skillet.
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29
Bring to a boil, then simmer until the broth is reduced by half.
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30
Let cool, divide among 4 freezer bags and freeze.
