• For each of these steps, gather the ingredients so you have everything close at hand on the counter or table

Prepare the Pizza Dough

• In a large mixing bowl, combine 2 cups all-purpose flour, 3 tablespoons yellow cornmeal, 1 tablespoon instant yeast, 2 teaspoons granulated sugar, and 1 teaspoon kosher salt. Add in 3/4 cup warm water, and 2 tablespoons extra virgin olive oil.
• Mix until incorporated, then knead by hand or kneading hook for 4-5 minutes, until a nice dough forms that is smooth and elastic. Form into a ball and place in a large greased bowl. Cover and allow to rise for 30 minutes until nearly doubled.
• Tear off a sheet of parchment paper about 17″. Spray it with baking spray. Sprinkle the parchment paper with the remaining 2 tablespoons cornmeal.
• Using a rolling pin or your fingers, press the dough into a circle, approximately 15″. Place the dough on the parchment paper and continue pressing the dough to fit, being careful not to touch the outer edges of the dough.
• Cover with a clean kitchen towel, and allow the dough to rise for another 20-30 minutes until puffy.

Make the Pizza Sauce

• Preheat oven to 425°F along with a baking stone on the next to lowest rack. In a small saucepan, mix together 15.5 oz petite diced tomatoes or crushed tomatoes, 1 tablespoons minced garlic, 2 teaspoons granulated sugar, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Bring the sauce to a boil and then reduce heat. Simmer uncovered stirring frequently for 25-30 minutes until it has reduced and thickened.

Cook the Taco Meat and Refried Beans

• Using a Chef’s knife and cutting board, dice 1/4 cup green bell pepper. and 1/4 cup sweet onion.
• In a small skillet, brown 1/2 pound lean ground beef or ground venison over medium high heat. Add the diced sweet onion and green bell pepper to the meat and allow to cook until tender. Season the ground beef with 2 teaspoons taco seasoning, and 1/3 cup water. Simmer on low until the water is nearly gone, about 12-15 minutes.
• Place 15.5 oz refried beans in a large microwave safe bowl. Stir in 1 tablespoon dried minced onion, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well. Heat in microwave for about 3-4 minutes until warmed through.

Assemble the Pizza

• Before assembling the pizza, shred 8 oz Pepper Jack Cheese, using a coarse or medium grater.
• Transfer the risen pizza dough to the hot baking stone and bake in preheated oven for 5 minutes to help ensure the crust stays crisp under all the toppings.
• Next, begin assembling the pizza by brushing 2 tablespoons extra virgin olive oil over the top of the crust, followed by the refried beans. Spread the beans to within 1″ of the edges. After that, spoon the browned meat mixture over the beans, and then the pizza sauce. For even more toppings, you may add optional 1/4 cup sliced jalapenos and/or 1/4 cup sliced black olives, if desired.
• Bake in 425°F oven for 7-8 minutes.
• Once the crust is lightly browned, sprinkle the grated cheese over the pizza. Bake one last time for a final 7-8 minutes until the crust is darkly browned and the cheese is golden. Transfer pizza with pizza peel to a serving tray and allow to cool for 5 minutes before slicing.

Add Toppings Before Serving

• Slice pizza into 8-10 pieces with a rocking pizza cutter or pizza wheel cutter. Serve warm on pizza trays.
• Serve Mexican Taco Pizza slices with 2 cups lettuce (shredded), 1/3 cup sour cream or lime crema, and 1/3 cup taco sauce or salsa. This recipe will serve 4-6 people.