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Meat pizza with a tortilla crust, loaded with non-dairy ranch dressing, ground veal, crispy julienned beets, red onion, and hot sauce. Click here to watch the entire show!
1 onion, chopped
3 tablespoons olive oil, divided
kosher salt
black pepper
1 pound ground veal
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons beet juice
2 tortillas
1 package Beetology Julienned Beets, drained
flour
1 red onion, chopped
sriracha
fresh chives, chopped, for garnish
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
2 teaspoons dried dill
fresh chopped chives
Sauté onion in two tablespoons of olive oil. Season with kosher salt and black pepper.
Once the onions are translucent add in ground veal, adding additional salt and black pepper and paprika, garlic powder, onion powder, and beet juice. Cook this down for 10–12 minutes.
Toast tortillas in the oven or in a pan with one teaspoon of olive oil.
Lightly coat the beets in flour, then fry them up until you get that crispy chip-style crunch.
Prepare the Ranch Dressing: Combine all ingredients in a small bowl.
Once your tortilla is at the desired texture, spread with the ranch dressing (you will have leftover), top with your ground veal mixture and chopped fresh purple onion. Put the pizza in a preheated oven at 375 degrees Fahrenheit for six minutes.
Once done, slice each tortilla into four pieces.
Drizzle with sriracha, then garnish with chopped fresh chives and crispy beets.
Yields 2 tortilla pizzas or 8 pieces
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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