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NOTE: This recipe makes approximately two 12 inch-ish pizzas, one large cookie sheet size pizza, or eight-ish personal pizzas.
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If you dont need that much pizza, you can easily freeze half the dough and half the meat mixture for another time.
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Just put the extra portions in freezer bags and chuck them in the freezer.
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WOO!
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Easy pizza on a lazy day!
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Just remember if youre only using half, you only need half the cheese.
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Unless youre a cheese lover that is.
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Then go ahead and use however much you want!
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Combine the water, yeast, sugar, and 1 cup of the flour in a large bowl.
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Mix well.
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Add the oil, salt, and remaining flour 1/2 cup at a time until the dough holds its shape.
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Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 10 minutes.
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If the dough becomes sticky, sprinkle a little flour over it.
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Form the dough into a ball and plop it in a lightly oiled bowl (twice the size of the ball).
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Cover with plastic wrap and let rise until doubled in size.
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Once the dough has risen, place it on a lightly floured surface and knead a few times to get out any air bubbles.
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Cover with a towel while you prepare the meat sauce.
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Preheat oven to 400 degrees F. Brown the beef over medium heat, breaking it up into bitty pieces (I mash mine with a potato masher) until well browned, and drain off the grease.
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Stir in the taco seasoning, enchilada sauce, water, and sliced olives.
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Cover and let simmer on medium heat for 5 minutes.
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Remove from heat.
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Cut the dough into two or eight (or however many you want actually bite size pizzas?)
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equal pieces or leave whole if youre making one large pizza.
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Roll out each piece to about 1/3 inch thick (thinner if you like thin crust or thicker if you like thick) and place on an oiled cookie sheet or pizza pan.
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Divide the meat mixture and cheese evenly on each crust.
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Bake for 20 minutes or until the pizza(s) are ooey and gooey and bubbly and brown.
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Remove from the oven, cut into pieces, and top with the taco toppings of your choice (lettuce, tomato, etc).
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Enjoy!
