Pan-fried pizza with minced meat and fresh tomato salsa

Ingredients:

• 450 g of chilled pizza dough, at room temperature
• Premium flour for work
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 can (425 g) of canned baked tomatoes
• 0.5 tsp dried oregano
• 220 g of ground beef
• 1 tbsp. chili powder
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 1 cup grated cheddar (about 110 g)
• Half a small red onion, thinly sliced
• 1 tbsp. grated mozzarella (about 110 gr.)
• Shredded iceberg lettuce, avocado chunks and pico de gallo, for serving

Preparation:

1. Preheat oven to high (260°C). On a lightly floured surface, flatten and stretch the pizza dough into a circle 30-32 cm in diameter. Lightly dust the top with flour and cover with a clean kitchen towel.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, about 2 minutes. Stir in the pureed tomatoes and oregano. Bring to a boil, then reduce the heat and simmer until the sauce thickens and reduces to about 1 cup, 10-12 minutes. Season with salt and pepper to taste.
3. Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the ground beef and season with a generous pinch of salt and freshly ground black pepper to taste. Cook, breaking up any clumps with a wooden spoon, until the ground beef is browned, 4-5 minutes. Add the chili powder, cumin, and garlic powder and cook, stirring, for 1-2 minutes. Using a slotted spoon, transfer the ground beef mixture to a small bowl.
4. Heat a 12-inch (30 cm) cast-iron skillet over medium-high heat. Lightly flour the skillet and immediately add the pizza dough, stretching it as needed to completely coat the bottom of the skillet. Cook until the dough begins to rise slightly, about 2 minutes.
5. Spread tomato sauce over the entire surface of the dough, then top with the meat mixture. Sprinkle with cheddar, red onion, and then mozzarella. Transfer the pan to the oven and bake until the cheese is melted and bubbly, and the crust is golden brown around the edges, 10-12 minutes. Let cool slightly.
6. Run a small spatula around the edges of the pizza to loosen the crust from the pan. Top the pizza with shredded lettuce, slices of avocado, and pico de gallo. Slice into wedges.