JUST A PIZZA RECIPES

Steps:

• Prepare the dough. Combine together the milk, yeast, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the dough hook or in a large glass mixing bowl. Whisk together and set aside for 5 minutes, or until frothy.
• On low speed, beat in the remaining sugar and eggs. Add in the flour, salt, and garlic powder and mix just until the dough comes together, another 2-3 minutes. Increase the speed to medium-low and add the butter one piece at a time, beating after each addition until all pieces have been added. Continue mixing with the dough hook until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. Alternatively, whisk together ingredients by hand until combined and knead until dough is soft and smooth.
• Transfer the dough to a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Set aside in a cool, warm place to rise at room temperature for 1 hour. After 1 hour, transfer the bowl to the refrigerator and set aside, still covered, for an additional hour, or until the dough has doubled in size and is firm to the teach.
• Shape the babka.  Grease two 9x5-inch loaf pans. Remove the dough from the refrigerator and gently punch it down. Cut the dough in half; remove half from the bowl. Leave the other half of the dough in the bowl, cover, and set aside.
• Roll the dough into a rectangle, approximately 12 inches long. Spread half the tomato sauce over the dough, leaving a slight border along the edges. Sprinkle half the Pecorino Romano and Italian herbs over the tomato sauce and place the pepperoni on top. Scatter the mozzarella over the pepperoni. Working from the long side of the dough, roll the dough into a long cylinder. Place this cylinder seam-side down on a baking sheet and refrigerate for 15-20 minutes, until dough is firm.
• Once chilled, use a sharp knife to cut the dough in half lengthwise down the cylinder to expose the filling, creating two long logs of dough. Twist these two logs together and place the dough in the prepared loaf pan. Repeat with the remaining dough. Cover both loaf pans with plastic wrap or a dish towel and set aside to rise at room temperature for an hour.
• When dough is done with the second rise, brush the top of each loaf with the olive oil and sprinkle the Pecorino Romano and Italian herbs on top.
• Bake the babka. Preheat the oven to 350 °F. Once at temperature, bake the loaves for 45 to 55 minutes, until the top of the loaf is golden brown and the inside registers 190 °F using an instant read thermometer. Allow the breads to cool in the pans for 15 minutes, then transfer to a wire rack to cool for an additional 15 minutes before serving.

Steps:

• To make the Crispy Tortillas: Place tortillas directly on the oven rack of a 350 degrees F oven and bake 4 to 5 minutes. Watch closely, do not want to burn them. You want them little crispy - not burnt. I use tongs to remove them from oven because they're crispy.
• Cook ground beef and add taco seasoning. Cook as directed on seasoning package. Heat your refried beans in another pan. If it feels dry, you can add 1 or 2 tbsp of water to beans just to make them moist as you heat them.
• To build 1 Mexican Pizza: Place 1 crisp tortilla on work surface. Evenly spread tortilla with hot refried beans. Evenly top refried beans with the cooked ground beef. Top ground beef with second crisp tortilla and spread taco sauce over the tortilla. Evenly top the sauce with Mexican cheese blend. Then add chopped tomato and chopped olives.
• Place pizzas in 350 degrees F oven on a cookie pan/flat pan and bake for 2 minutes to melt the cheese.