Made on the Versa16 Pizza oven using New York dough and homemade enchilada sauce, this pizza features the flavors of taco night using leftover Impossible taco meat, pickled jalapenos, and lots of fresh cilantro.
1 batch NY-style pizza dough
For the Guajillo Enchilada Sauce:
6 guajillo chiles
Juice of 1/2 lime
1 cup water
1 garlic clove, peeled
1 tsp peppercorns
1 tsp cumin seeds
2 tsp dried oregano
1 bay leaf
Salt, to taste
For the Pizza:
2 cups Oaxaca cheese, shredded
Leftover taco meat
3/4 cup pickled jalapenos
3/4 cup pico de gallo, plus more for garnish
2 tbsp freshly chopped cilantro, for garnish
First, make your NY-style dough a day ahead of making the pizza.
On the day of making your pizza, make the enchilada sauce.
Soak the chilies in boiling water for 15 minutes. Drain. Add all ingredients to a blender and blend on high until pureed, adding more water 1 tbsp at a time, if needed. Set aside.
Next, stretch out the dough until 16″ round.
Top the dough with enough sauce to cover the bottom. Next, top with the cheese, then taco meat, then pickled jalapenos.
Preheat the Versa16 pizza oven to 750 degrees F
Add the pizza and cook for about 4-5 minutes until cooked through
Once the pizza is cooked, remove to a wire rack. Top with more pico, more sauce, and freshly chopped cilantro.