Preparation: 

Preparation time: 60 min

Cooking time: 40 min

Serving: 8

Ingredients:

    For the homemade tortilla:

• 192 g all-purpose flour
• 120 ml hot water
• 5 tbsp canola oil
• ½ tsp baking powder
• ½ tsp salt

    For the white garlic sauce:

• 100 g plain Greek yogurt
• 80 ml mayonnaise
• 5 cloves garlic, finely chopped
• 1 tsp freshly squeezed lemon juice
• ½ tsp cumin powder
• a pinch of salt
• a pinch of pepper

    For the taco beef:

• 500 g ground beef
• 120 ml hot water
• 26 g white onion, diced
• 7 cloves garlic, minced
• 2 tbsp cooking oil
• 1 sachet taco seasoning

   For the guacamole:

• 1 avocado, skin and seed removed, diced
• 3 g cilantro, chopped
• 3 tbsp white onion, diced
• 1 tbsp freshly squeezed lemon juice
• ½ tsp cumin powder
• a pinch of salt
• a pinch of pepper

    For the mango salsa:

• 100 g ripe mango, skin and seed removed, diced
• 142 g tomatoes. diced
• 26 g white onion, diced
• 3 g cilantro, leave roughly chopped
• 1 ½ tbsp freshly squeezed lemon juice
• a pinch of sugar
• a pinch of salt
• a pinch of pepper
• 100 g grated mozzarella cheese
• 85 g tomato puree, or tomato sauce
• 6 slices pepperoni

    For the garnish (optional):

• Chopped cilantro or chopped spring onion

Instructions:

• In a mixing bowl, add the all-purpose flour, baking powder and salt, mix briefly.
• To the bowl, add 5 tbsp canola oil and 120 ml hot water.
• Mix slowly for 2 minutes until you achieve a sticky consistency and the dough is smooth with no lumps. Make sure you don’t over mix or else the dough will become tough.
• Scatter flour on a silicone mat. Shape the dough to a round shape and divide it into 4 partitions and cover it with parchment paper or a kitchen towel and set aside to rest for 15 mins.
• After letting the dough rest, apply another thin layer of flour on the silicone mat and your rolling pin so the dough won’t stick on them.
• Flatten the dough with a rolling pin until it’s thin and it’s almost translucent.
• Heat a non-stick pan on medium heat, put a little bit of oil in it.
• Slightly fry the tortilla for about 2 minutes, or until you see bubbles form on the surface. Then flip it to cook on the other side.
• Once cooked, remove from heat and set aside to cool.

• In a separate mixing bowl put the ingredients for the white garlic sauce: Greek yoghurt, mayonnaise, chopped garlic, lemon juice, cumin powder, mix to combine well.
• Add a pinch of salt, pepper and mix well. Taste and adjust it to your preference.
• Set the sauce aside until ready to serve.

3. Prepare the taco beef

• Preheat the oven to 200 °C for 10 - 15 minutes for baking the pizzadila later.
• In a mixing bowl, add the taco seasoning and add 120 ml of hot water.
• Heat up 2 tbsp of cooking oil in a pan on medium heat.
• When the oil is hot, sauté the white onion and garlic until fragrant, then add the ground beef to the pan.
• Cook the ground beef until it is lightly browned, then add the taco seasoning to the beef. Mix well and allow some of the liquid to evaporate.
• Drain the beef to remove excess oil. This makes for a healthier beef topping.

• In a medium-sized bowl, use a fork to mash up the avocado.
• To the bowl, add the cilantro, white onion, lemon juice, cumin powder, salt and pepper.
• Mix to combine well, then cover with plastic wrap and set aside until ready to ser

• In a separate mixing bowl, add the ingredients for the mango salsa: mango, tomatoes, white onion, cilantro, lemon juice, salt and pepper.
• Mix gently to combine, cover the bowl with plastic wrap, and set aside in the fridge to chill until ready to serve.

• To assemble the pizzadilla, start with a tortilla on a clean, flat surface.
• Sprinkle a thin layer of grated cheese, followed by a layer of taco beef, and more grated cheese.
• Add another tortilla. Spread a thin layer of tomato sauce just like how you would on a pizza.
• Sprinkle some mozzarella cheese and top with sliced pepperoni. The pizzadilla is now ready for baking.
• Place the pizzadilla into the preheated oven to bake until the cheese melts.