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

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Adapted by StarChefs | MONTH YEAR

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. 

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