Tex Mex DSP

Give a motor city classic, a Tex-Mex spin with the help of RO*TEL canned tomatoes. Read the recipe below, or..

Recipe Details:

Serves: 4

Cook Time: 1 hours

Difficulty: Medium

Ingredients:

2 10 oz cans of RO*TEL Diced Tomatoes & Green Chilies

1 4oz can of tomato paste

1 medium white onion diced

1/2 Jalapeno diced

2 garlic cloves minced

1 scallion thinly sliced

1/2 lb ground beef

1 cup shredded low moisture whole milk mozzarella

1 cup shredded mild cheddar

1 block velvetta cheese

1 can corn

1 can black beans

3 tbsp olive oil

1 tsp each of Cumin, chile powder, black pepper, mexican oregano

I par baked 8x10 Detroit Style Pizza dough (see my DSP recipe here)

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1. Par-Baked Dough:

   • Par bake your Detroit Style Pizza (DSP) dough for 11-12 minutes.

   • Set aside to cool.

2. Spicy Pizza Sauce:

   • Heat olive oil over medium heat.

   • Add onion, garlic, and jalapeno with a pinch of salt, cumin, Mexican oregano, and black pepper. Cook for 3-5 minutes until softened.

   • Add tomato paste and cook for 3 minutes.

   • Add one can of RO*TEL tomatoes, bring to a boil then reduce to simmer for 15 minutes.

   • Remove from heat and blend with an immersion blender until smooth and set aside.

3. Ground Beef:

   • Add 1 teaspoon of olive oil to a non-stick pan.

   • Add beef and sear on one side for 2 minutes, then flip and break up into smaller pieces.

   • Season with salt, pepper, cumin, chile powder, and Mexican oregano.

   • Cook for about 8 minutes in total and set aside.

4. Queso:

   • In a small saucepan, melt a box of Velveeta cheese on medium heat.

   • Once melted, add RO*TEL tomatoes, pinch of salt and pepper, and stir to combine and set aside.

5. Assembly:

• Preheat oven to 500 degrees Fahrenheit.

• Oil an 8x10 Detroit Style Pizza pan liberally and place par-baked crust in the pan.

• Spread tomato sauce edge to edge, then top with half of the ground beef, corn, and black beans (about 1/4 cup of each).

• Add a blend of mozzarella and cheddar cheese around the exterior of the pan to form a cheese wall, then cover the center with remaining cheese.

• Add a few dollops of tomato sauce on top.

• Bake for 11-13 minutes.

• Let the pizza rest in the pan for at least 10 minutes to solidify the cheese wall or “frico”.

• Once rested, remove from the pan and place on a wire rack.

• Cut into six pieces, then top each slice with queso, diced white onion, and thinly sliced scallions.