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–+ servings

Fiesta Mexican Pizza

Servings 4 Single Pizza Servings

Ingredients

1/2 recipe flour tortillas (recipe below)

  • 1 recipe Cream Cheese-Salsa Dip
  • 1 pound ground turkey
  • 2 tablespoons olive or canola oil
  • 1 packet Taco Seasoning Mix McCormick, Lawry’s, Simply Organic or Trader Joe’s brands
  • 1/4 cup water
  • 1/2 cup salsa
  • 2 cups grated Mixed Mexican Cheese

Toppings: chopped tomatoes, cilantro, sliced olives, etc.

Garnish: guacamole

Flour Tortillas

  • 2 cups all-purpose flour plus extra for rolling out tortillas
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil

Cream Cheese-Salsa Dip

  • 1 8- ounce package cream cheese can be light or regular, softened to room temperature
  • 1/2 cup of your favorite salsa
  • 1 tablespoon of your favorite hot sauce
  • 1/2 cup plain nonfat Greek yogurt

Instructions

Cooking the meat

  • Put the oil in a frying pan along with the ground turkey.
    Sprinkle the taco seasoning over the meat and brown meat over medium heat, stirring occasionally or better yet, breaking the meat up with the Good Cook Meat Chopper, which does a great job of breaking up the clumps of meat.
    Add water, cover pan, and reduce heat to low.
    Continue to cook until meat is cooked through.
    Remove from heat, cool, and refrigerate until ready to use.
    This step can be done well ahead of time and the seasoned meat can be frozen until ready to use.

To Assemble & Cook Pizzas

  • Preheat oven to 425 F.
    Spray a pizza stone or cast-iron skillet with cooking spray.
    Place cooked tortillas (as many as will fit … you may need to bake these in batches) on the pizza stone or cast-iron skillet.
    Spread about 2-3 tablespoons of the cream cheese-salsa dip over the entire surface.
    Next spread a layer of the seasoned, cooked ground turkey.
    Spread a layer of salsa over the meat and top with cheese.
    If using toppings, arrange them on top of the pizzas.

Flour Tortillas

  • Combine flour and salt in a bowl.
    Stir in water and oil and blend well with a fork or wooden spoon until a soft dough forms.
    The dough will be sticky at this point, so gather it into a ball and dust it with extra flour as needed.
    Knead on a floured surface until dough is smooth and elastic, approximately 6-8 minutes.
  • Divide dough into 8 smaller balls.
    At this point, you can wrap each ball in plastic wrap and refrigerate until ready to cook.
    When ready to roll and cook the tortillas, coat the bottom of a cast-iron skillet with canola oil and place over medium heat on the stove.
    Roll each ball out on a floured surface to a circle that is about 7 inches in diameter.
    As you roll each one, place it in the skillet and cook for about one minute on each side, or until tortilla is cooked through and edges are just beginning to brown.
    Keep cooked tortillas in a warm towel or in foil until ready to use for tacos or Fiesta Pizzas.

Cream Cheese-Salsa Dip

  • Place cream cheese in a medium mixing bowl.
    Beat with an electric beater until very creamy.
    Slowly add salsa and continue to beat until well integrated.
    It is really important to cream the salsa and cream cheese together before adding other ingredients, otherwise, it can be very lumpy!
    Stir in yogurt, and hot sauce.
    Refrigerate until ready to serve.
    This dip is great all on its own served with tortilla chips or as a topping for enchiladas or Fiesta Pizza!