Par bake your DSP dough for 11-12 minutes and set aside to cool

Spicy pizza sauce:

Heat olive oil over medium heat then add onion, garlic, and jalapeno with a pinch of salt, cumin, mexican oregano, and black pepper and cook for 3-5 minutes until softened and it takes on a hint o color. Add tomato paste, cook for 3 minutes. Add one can of RO*TEL tomatoes and bring to a boil then reduce to simmer and cook for 15 mins. Remove from heat and blend with an immersion blender until smooth. Set aside

Ground beef:

Add TSP of olive oil to a non stick pan. Add beef and sear on one side for 2 minutes flip then break up beef until smaller pieces. Season with salt, pepper, cumin, chile powder, and mexican oregano. Cook for about 8 minutes in total and set aside

Queso:

In a small saucepan add box of velvetta cheese and begin to melt on medium heat. Once melted add RO*TEL tomatoes, pinch of salt and pepper and stir to combine and set aside.

Preheat Oven to 500 degrees

Assembly:

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

Spread tomato sauce as your first layer going edge to edge, top with half of your ground beef, corn, and black beans (about 1/4 cup of each).

Add your blend of mozz and cheddar first around the exterior of your pan forming your cheese wall first, then add remaining cheese to the center of the pan covering your beef, beans, and corn mixture. Top that with a few dollops of your tomato sauce then bake for 11-13 minutes.

Remove from the oven and let the pizza rest in the pan for atleast 10 minutes to let the cheese wall or “frico” solidify. Once rested remove from the pan and place on a wire rack. Cut into six pieces then top each slice with your queso, diced white onion, and thinly sliced scallions

Tex Mex DSP

Ingredients

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