Grilled Flatbread Taco Pizza with Creamy Taco Sauce

While the scorching hot temperatures and oppressive humidity of summer in the Deep South hang over us like a relentless fog, we look forward to the fall.  Not only do we get some relief from the weather and the fear that we might become spontaneously combustible, but fall means college football. Southeastern Conference (SEC) football is big and serious business. Folks’ interest in the game is rivaled by their interest in the tailgating party. So, let’s get a leg up and  plan ahead for the party. I’m sharing a recipe for Grilled Flatbread Taco Pizza with Creamy Taco Sauce and tips to make it a tailgating hit.

I grew up in Alabama during the days of Paul “Bear” Bryant, head football coach at University of Alabama.  My family considered him a legend.  University of Alabama football was the center of the Universe, according to some family members. To them, it was more than a sporting event.

In some ways, they considered “Bear and the boys” part of the family.  Conversation about the team members was natural and easy. Last names weren’t needed. Everyone was readily identified by first names only.

So, on to tailgating and game day parties. Grilling is a popular cooking method for both venues  so a recipe that’s grilled, and a mash up between the ever popular taco and pizza, is a guaranteed crowd-pleaser. My philosophy is have things organized, prepped in advanced, and as much done ahead as possible.

A host should be able to enjoy her party and her guests. Follow my organizing and preparation tips for an enjoyable party experience for both host  and guests while enjoying Grilled Flatbread Taco Pizza with Creamy Taco Sauce.

1. Make the sauce at least one day ahead and store in refrigerator.  The flavor improves after a day or two.  Use a hands-free squirt bottle for application.
2. Cherry type tomatoes are easier to deal with than big tomatoes. Half only the ones needed when they’re needed.  Tomatoes are one thing you don’t want to cut in advance and store in the refrigerator unless mushy, tasteless tomatoes are your bag.
3. Naan (Indian flatbread) is a practical choice for portable party food.  It’s completely cooked and doesn’t require refrigeration so there’s no food safety worries.
4. Make the taco meat the day before and completely cool, then mix shredded cheese in with the meat. We will place cold meat and cheese on naan and warn it on the grill.  No need to keep meat and cheese separate.  Store in the refrigerator and transport in a disposable storage bag.
5. Bagged lettuce in one of the handiest ingredients around.  Use only what you need and it’s one less thing for you to chop. Go bagged lettuce!
6. Bagged pre-shredded cheese wins for the convenience factor but it doesn’t melt as well as cheese you grate yourself. Since we’re melting the cheese along with the seasoned taco meat, grate cheese just this one time, Or, assign that job to someone else. In the end, using pre-shredded bagged cheese isn’t the end of the world.  The decision is up to you. No judgement here.

For tailgating or game day parties, don’t forget salsa and chips, sausage cheese balls, and pulled pork nachos.  And, please, for the love of all that is Southern and good, don’t you dare forget boiled peanuts.

Y’all come see us!

Grilled Flatbread Taco Pizza with Creamy Taco Sauce

yield: 4 personal size pizzas

If you prefer a soft pizza crust, omit the step of browning the naan  on the grill before adding the meat mixture.  For a crispy crust texture, follow the directions for browning the naan before adding the meat mixture. The taco sauce is creamy and spicy.  Control the amount of heat by amount of cayenne pepper added to the sauce. 

Make the pizza:

1 pound ground beef (80/20)

1 package taco seasoning

8 ounces sharp cheddar cheese, shredded

2 packages (250 g) naan – for testing purposes, I used Stonefree Original Tandoor Baked Naan. Each package contained 2 pieces

olive oil

Cook the ground beef in a hot skillet until all the pink has disappeared.

Add taco seasoning and follow directions on the package. Cook until all the water has evaporated.

Remove from heat and let taco meat cool completely.

Add shredded cheese and stir.

When ready to eat the pizza, brush each side of the naan with olive oil. Place on a hot grill just long enough for grill marks to appear and for the bread to toast slightly.

Flip and repeat on other side.

Remove naan to a large baking sheet. Divide the meat mixture among the four pieces.

Return the baking sheet to the grill. Cover and cook until the meat has warned and the cheese is melted.

Remove and serve with Creamy Taco Sauce favorite taco toppings.

Creamy Taco Sauce

8 ounces sour cream

1/2 cup chili sauce – for testing purposes I used Heinz Chili Sauce

2 tablespoons chili powder

1 tablespoon white vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

Mix all ingredients together.  If mixture is too thick, add a few additional drops of vinegar.  Store in refrigerator.

This post appeared on Southern Living.  

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Grilled Flatbread Taco Pizza with Creamy Taco Sauce

Author: Jackie Garvin

Ingredients

• If you prefer a soft pizza crust omit the step of browning the naan on the grill before adding the meat mixture. For a crispy crust texture, follow the directions for browning the naan before adding the meat mixture. The taco sauce is creamy and spicy. Control the amount of heat by amount of cayenne pepper added to the sauce.
• Make the pizza:
• 1 pound ground beef 80/20
• 1 package taco seasoning
• 8 ounces sharp cheddar cheese shredded
• 2 packages 250 g naan - for testing purposes, I used Stonefree Original Tandoor Baked Naan. Each package contained 2 pieces
• olive oil
• Creamy Taco Sauce
• 8 ounces sour cream
• 1/2 cup chili sauce
• 2 tablespoons chili powder
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper

Instructions

• pizza:
• Cook the ground beef in a hot skillet until all the pink has disappeared.  
• Add taco seasoning and follow directions on the package. Cook until all the water has evaporated.
• Remove from heat and let taco meat cool completely.
• Add shredded cheese and stir.
• When ready to eat the pizza, brush each side of the naan with olive oil. Place on a hot grill just long enough for grill marks to appear and for the bread to toast slightly. 
• Flip and repeat on other side.
• Remove naan to a large baking sheet. Divide the meat mixture among the four pieces.
• Return the baking sheet to the grill. Cover and cook until the meat has warned and the cheese is melted.
• Remove and serve with Creamy Taco Sauce favorite taco toppings.
• sauce:
• Mix all ingredients together.  If mixture is too thick, add a few additional drops of vinegar.  Store in refrigerator.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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