Instructions

• If your pizza dough has not already risen, place the ball of pizza dough on the counter and let it rise 2–6 hours at room temperature per the ingredient note.
• Make the taco-style beef filling: heat 1 tbsp olive oil in a large skillet over medium–high heat. Add the diced carrot, diced onion, diced orange pepper, and minced garlic and sauté 3–4 minutes until the vegetables begin to soften. Push the vegetables to one side of the skillet.
• Add the 1 lb ground beef to the skillet with the vegetables. Season with 1/2 tsp salt and 1/4 tsp pepper. Break the beef up with a spatula and cook, stirring occasionally, until fully browned, about 10–15 minutes.
• With the heat on low, stir in the 2 tbsp taco seasonings so the meat and vegetables are evenly coated. Cook 1–2 minutes more to combine, then remove from heat. Transfer the mixture to a paper-towel–lined plate or bowl to drain any excess grease. Sprinkle the cooked mixture with the 2 tbsp chopped cilantro and toss to combine. Set aside.
• While the beef cooks (or after), preheat your oven to 475°F (245°C) with a pizza stone (or baking surface) inside. Preheat the stone at least 20–30 minutes so it is fully hot.
• Prepare the work surface: sprinkle the 1 tbsp all-purpose flour on your board or countertop and keep some to the side to use as you stretch the dough.
• Stretch the risen pizza dough into a round about the size you want, leaving an approximately 1-inch outer edge for the crust. Add a little of the reserved flour as needed to keep the dough from sticking while you press and gently stretch it by hand (or use a rolling pin if preferred).
• Parbake the crust: carefully transfer the stretched dough onto the preheated pizza stone (use a floured pizza peel or parchment paper if you have one). Brush the outer 1-inch of the dough with the 1 tsp olive oil (or ghee/unsalted butter substitute). Bake the crust "naked" on the stone for about 8 minutes, until it is lightly browned and slightly puffy. Keep the oven on.
• Remove the parbaked crust from the oven. Leave an approximate 1-inch border for the crust and add the toppings in this order: dollop and spread the 1.5 cups pizza sauce across the crust, sprinkle the 1/2 tsp taco seasoning evenly over the sauce, spread the 1.5 cups shredded mozzarella, distribute the cooked ground beef and vegetable mixture evenly, then sprinkle the 1/2 cup shredded cheddar on top.
• Return the topped pizza to the oven (on the pizza stone) and bake at 475°F for 8–12 minutes, or until the cheese is fully melted, bubbling, and the bottom crust is golden brown.
• Remove the pizza from the oven, transfer to a cutting board, and (optional) sprinkle with the 1 tsp chopped cilantro as a garnish. Let cool briefly, slice, and serve.