Impossible™ Taco Pizza
Impossible™ Beef, Vegan Cheese, Vegan Sour Cream, Pico de Gallo, Cilantro
Chef Michael Carter of Down North Pizza | Philadelphia
Yield: 6 to 8 servings
Adapted by StarChefs | october 2024
INGREDIENTS
Taco Seasoning:
2 tablespoons guajillo chile powder
2 teaspoons ground cumin
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
Pico de Gallo:
1 cup diced white onion
1 jalapeño, seeded, ribs removed, and diced
½ cup lime juice
2 teaspoons sea salt
6 roma tomatoes, small diced
½ cup chopped cilantro
1 teaspoon ground cumin
Vegan Sour Cream:
2 cups raw cashews
2 tablespoons lemon juice
3 teaspoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon nutritional yeast
1 teaspoon Dijon mustard
To Assemble and Serve:
115 grams Impossible™ beef made from plants
Pizza dough
Vegan cheese
Chopped cilantro
METHOD
For the Taco Seasoning:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Pico de Gallo:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Vegan Sour Cream:
In a blender, combine all ingredients and 1 cup water. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 500°F. In a sauté pan over medium heat, add Impossible™ beef. Season with desired amount Taco Seasoning. Cook until Impossible™ beef is well browned. Remove from heat and let cool. On a work surface, prepare dough into desired shape. Cover with cheese and cooked Impossible™ beef. Bake until crispy. Top with desired amount Pico de Gallo, then drizzle with Vegan Sour Cream. Garnish with cilantro.
