As always with my pizzas, have your oven pre-heated to 425. Make the dough according to my previous instructions, with Tony Chachere's of course. I made the salsa with chopped serrano pepper, freshly squeezed lime juice, diced tomatillos, diced red onion all mixed in with diced tomatoes and green chiles (I used a canned tomatoes/chiles that worked just fine). You can add whatever you wish to the salsa to customize it like corn or spicier peppers.
For the red sauce I used the same Ragu I used before but added freshly chopped basil, sea salt and sugar this time. The basil and sugar add a nice sweetness that will tame the spicyness.
I always use 80/20 ground beef, so go ahead and mix that with pork chorizo. I used about 1 part chorizo to 2 parts beef. Toss that in a very hot skillet on medium heat and add fresh lime juice and after stirring every so often add some taco seasoning. This will heat for about 10 to 15 mins and it may be hard to tell when the meat is done because the chorizo masks the browning of the beef.
Spread the sauce on the pizza crust and layer the meat generously and sprinkle cheese over it (I used the same combo as last time, colby jack and mozzarella). Cook in the oven for about 5 to 8 mins before adding the salsa. Take it out when the dough is golden brown. Cover it with chopped greens and flat noodle chow mein noodles that replicate the crispy taco shell. Also dallop some hefty amounts of sour cream and you have yourself a sexy taco pizza.
