sombrero pizza

Ingredients For sombrero pizza

• PIZZA
• 1 Tbsp

  olive oil
• 1 c

  onions, chopped
• 1/3 c

  jalapeño peppers, seeded, ribs removed and finely chopped
• 1 1/2 lb

  (750 g.) lean ground beef
• 1/2 tsp

  ground himalayan sea salt, or to taste
• 1/2 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 3 Tbsp

  taco seasoning, divided
• 1 1/2 tsp

  dried mexican oregano (substitute with regular oregano)
• 1 1/2 tsp

  ground cumin
• 1/2 tsp

  red pepper flakes
• 3 lg

  cloves garlic, pressed
• 1 can

  (16 oz.) refried beans
• 1/3 c

  medium chunky salsa
• 2 lg

  (14-inch each) pizza doughs
• 1 1/2 c

  sharp white cheddar cheese (3/4 cup per pizza), grated
• 1 1/2 c

  sharp yellow cheddar cheese (3/4 cup per pizza), grated
• TOPPING
• 2 c

  iceberg lettuce, washed and cut into 2-inch strips
• 3 lg

  roma tomatoes, washed, seeded and diced
• 1/2 c

  sharp white cheddar cheese (1/4 cup per pizza), grated
• 1/2 c

  sharp yellow cheddar cheese (1/4 cup per pizza), grated
• 2 Tbsp

  fresh cilantro, chopped
• 4 Tbsp

  ranch dressing