sombrero pizza

Ingredients

• PIZZA
• 1 tablespoon olive oil
• 1 cup onions, chopped
• 1/3 cup jalapeño peppers, seeded, ribs removed and finely chopped
• 1 1/2 pounds (750 g.) lean ground beef
• 1/2 teaspoon ground himalayan sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 3 tablespoons taco seasoning, divided
• 1 1/2 teaspoons dried mexican oregano (substitute with regular oregano)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon red pepper flakes
• 3 large cloves garlic, pressed
• 1 can (16 oz.) refried beans
• 1/3 cup medium chunky salsa
• 2 large (14-inch each) pizza doughs
• 1 1/2 cups sharp white cheddar cheese (3/4 cup per pizza), grated
• 1 1/2 cups sharp yellow cheddar cheese (3/4 cup per pizza), grated
• TOPPING
• 2 cups iceberg lettuce, washed and cut into 2-inch strips
• 3 large roma tomatoes, washed, seeded and diced
• 1/2 cup sharp white cheddar cheese (1/4 cup per pizza), grated
• 1/2 cup sharp yellow cheddar cheese (1/4 cup per pizza), grated
• 2 tablespoons fresh cilantro, chopped
• 4 tablespoons ranch dressing