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recette, facile, pizza, pochette, mexique



- 1lb ground beef
- 1 finely chopped onion
- 1 finely chopped red pepper
- 1 tsp minced garlic
- 1 tbsp Firebarns Tequila Lime
- 2 tbsp olive oil
- 1 packet burrito spice

Pizza Dough:

- 3 cups flour
- 1 cup warm water
- 2 tbsp instant yeast
- 1 tbsp salt
- 1 tbsp olive oil
- 2 tbsp sugar

Pico de Gallo:

- 3 diced tomatoes
- 1/4 cup chopped cilantro
- 1 finely chopped seedless green jalapeno
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 finely chopped onion
- Salt and pepper



- In a skillet over medium heat, sauté the garlic, onion and pepper with the oil for about 2-3 minutes. Then add the ground beef and cook for 5-10 minutes, mixing well;

- Add the burrito spice packet and Lime Tequila. Cook for a few more minutes, remove from heat and set aside.

Pizza dough:

- In a bowl, combine all dry ingredients. Make a well in the center and gradually add the water while mixing the mixture well to form a ball. Add the olive oil and continue to mix;

- Add a little flour on a work surface and knead the dough ball well for about 5 minutes;

- In a bowl with a little olive oil, place the dough ball, cover with plastic paper and leave it to rest (about 2 hours);

- On a floured work surface, roll out the dough with a rolling pin (be careful not to make it too thin!);

- Using a cookie cutter of the size of your choice, cut out circles in the dough;

- Add a tablespoon of filling to the center of each circle. Top with Tex-Mex cheese and seal the pizza pockets tightly;

- Bake at 425 F for about 15 minutes or until the pizza dough begins to brown.

Pico de gallo:

- Mix all ingredients in a bowl and set aside. Serve pico de gallo with sour cream, lime wedges and avocado.

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