Taco Pizza

Cut the corn tortillas into thin strips, deseed and finely dice the tomato, finely dice the white onion, thinly slice the jalapeño, finely shred the iceberg lettuce, pick the coriander leaves and cut the lime into wedges. Set aside separately.

Combine bread flour, yeast, sugar and salt in a large bowl. Add olive oil and warm water, mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl and cover.

Leave the dough to prove at room temperature for 1–2 hours until doubled in size.

Toast the cumin and coriander seeds in a dry skillet over medium heat for 60–90 seconds until fragrant, then crush coarsely in a pestle and mortar. Combine with the smoked paprika, oregano, chipotle flakes, garlic powder, onion powder and salt in a small bowl.

Heat the vegetable oil in a large skillet over high heat until shimmering. Add the ground beef, breaking it up with a wooden spoon, and cook for 5–6 minutes until deeply browned with no pink remaining and the internal temperature reads 75°C (165°F) on a meat thermometer.

Reduce the heat to medium, add the spice blend and tomato paste, and stir constantly for 1–2 minutes until the paste darkens and the spices become fragrant.

Add the beef stock and cook for 2–3 minutes, stirring, until the liquid is almost fully absorbed. Remove from heat and set aside.

Toss the tortilla strips with 1 tbsp vegetable oil and sea salt flakes, spread on a baking tray and bake at 220°C (fan 200°C) for 6–8 minutes until golden and crisp. Set aside.

Place a large baking stone or heavy baking tray in the oven and preheat to 250°C (fan 230°C) for at least 30 minutes.

Punch down the proved dough and divide in half. On a lightly floured surface, stretch and roll each piece into a rough 30 cm round. Transfer each onto a sheet of baking parchment.

Mix the refried beans and salsa roja together in a bowl until smooth, then spread evenly over each dough base, leaving a 2 cm border. Scatter the combined mozzarella and cheddar evenly over the bean base, then distribute the seasoned beef over the cheese.

Slide the pizzas (on the parchment) onto the preheated stone or tray and bake for 10–12 minutes until the crust is golden and the cheese is bubbling.

Switch the oven to the grill/broiler setting on high and grill for 90 seconds until the cheese blisters and browns in spots — watch carefully to avoid burning.

Remove from the oven and immediately scatter the tortilla strips, diced tomato, white onion, jalapeño slices and shredded lettuce over each pizza.

Drizzle with sour cream, add the fresh coriander leaves, and serve with lime wedges for squeezing.