Taco Pizza with Ground Beef

Dissolve the yeast in the lukewarm water, then stir in the oil, flour, and salt. Knead the dough well for about 10 minutes, then cover the bowl and let it rise until doubled in size.

While the dough rises, fry the ground beef in a hot pan with butter or margarine. Add the taco seasoning and pour in the water. Cook until the liquid is mostly absorbed.

Cut the tomatoes into quarters and scoop out the seeds and pulp. Dice the tomato flesh into small pieces.

Finely chop the red onion and slice the spring onion on the diagonal.

Rinse the black beans in a sieve and let them drain.

Once the dough has risen, divide it in two — or four if you want smaller pizzas. Shape into round balls and roll them out on a floured surface.

Place the bases on baking paper-lined trays and spread sour cream over each one, leaving 1–2 cm of crust around the edge.

Sprinkle the cheese over the bases, then top with the ground beef, black beans, diced tomato, red onion, and corn.

Bake at 260 °C for about 10 minutes until the cheese is melted and the pizzas are golden and crispy. If you have a pizza stone, put it in a cold oven and reduce the baking time slightly.

Top the baked pizzas with the sliced spring onion and lime cut into wedges. Scatter over fresh coriander if you like.