Tex-Mex style pizza with a cheese crust

Ingredients:

• 450 g ready-made pizza dough, room temperature
• 220 g thin slices of cheddar + 1 cup grated cheddar
• 2 tbsp olive oil + extra for greasing the dough
• 340 g of ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp tomato paste
• 1 cup refried beans, warmed
• 0.5 cups pico de gallo, drained
• 3 cups finely shredded iceberg lettuce
• 1 small avocado, diced
• 1/4 cup sour cream
• 1/4 cup thinly sliced ​​black olives
• Special equipmentpizza stone

Preparation:

1. Preheat oven to 220°C with a pizza stone on the bottom rack.
2. Divide the pizza dough in half. Line a pizza peel or an upside-down baking sheet with parchment paper. Roll out half the dough on the parchment into a 12-inch (30 cm) circle. Top with slices of cheddar, leaving a 0.75-inch (2 cm) border.
3. Brush the edges of the dough with olive oil. Roll out the remaining dough on another sheet of parchment paper into a 12-inch circle and place it on top of the first circle of dough. Lightly roll the dough with a rolling pin to seal the two layers, then fold the edges up and pinch them to form the edges of the crust.
4. Transfer the parchment-lined dough to a pizza stone and bake until set, 10 to 12 minutes.
5. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the ground beef and cook, breaking up any lumps with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin, and 1/2 teaspoon of salt and toss the spices into the beef.
6. Clear a space in the pan and add the tomato paste. Let it fry for 1 minute, then mix it with the meat. Add 0.5 cups of water and cook, stirring, until the water has almost completely evaporated, about 2 minutes. Keep the meat sauce warm.
7. Spread the refried beans on the pizza crust, spreading them to the edges. Top with the meat, then the pico de gallo.
8. Pour the salad over the pizza and top with grated cheddar, avocado slices, and olives. Drizzle with sour cream. Slice the pizza and serve immediately.