The Family Dish: Taco Pizza

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I can claim no credit for this inspired idea. That honor belongs to my (soon-to-be) 13-year-old, Adriana, who dreamed it up with a little goading help from her older brother, Nick.

In fact, until I took a bite, I was more than a little skeptical. I am something of a pizza traditionalist. Do not put ham and pineapple on my pizza, and do not defile it with barbecued pork or chicken pesto. My daughter has none of these hang-ups (in fact, much to my dismay she actually likes ham and pineapple pizza). In this case, however, she was just trying to keep the peace…

To read the rest of this week’s The Family Dish post, and to get the recipe for Adriana’s awesome taco pizza, head to the Washington Post’s food blog, All We Can Eat. Adriana and I promise you will not be disappointed!

(p.s. That’s Adriana above, the first time she made her invention, about two years ago.)

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4 Responses to The Family Dish: Taco Pizza

  1. LiztheChef May 11, 2011 at 1:46 am #

    Adriana, we can’t wait to see more of you in the kitchen!

    • Domenica May 11, 2011 at 2:04 am #

      Thank you so much! It is so fun to be in the kitchen and I am so excited to be doing the blog! I am definitely looking forward to my next blog post, and I hope you are too
      ~Adriana

  2. Gian Banchero June 15, 2011 at 5:30 am #

    Domenica and Adriana… For years I was such a purest that I recoiled at the suggestion of “Hawaiian Pizza” (ham and pineapple), the purest that I am/was. Though, when I was a cook at at an Italian restaurant I made the “abomination” for customers many times.
    A couple years back while in Napoli I saw written on an outdoor sign in front of a pizzaria “Pizza Hawaii”, I went in, tried it, and found that I really enjoyed it. First, the ham was prosciutto (I never used it, just the boiled stuff) and secondly the pineapple was fresh and sweet (I had used canned), and thirdly used was sofe creamy buffalo mozzarella, oh so good (I sprinkled over the pizza some hot pepper flakes which worked surprisingly well). Of course now I make “Hawaiian” pizza at home always chiding friends who don’t want to try a slice telling them they’re culinary challenged (such as I was).
    As for the taco pizza, go Adriana go, here in California one of the things going around is taco lasagna with the usual taco fillings, with sliced lettuce being placed on top of the cooked product… But a taco pizza, I’m looking very much forward to trying it. Grazie y gracias Adriana for sharing the recipe with us… From the look on your face I know it will be delicious. …Yes, I agree, NO BARBECUED PORK or CHICKEN PESTO, just thinking about it reminds me what Italians say, “L ‘acqua non mi va” which though it literally means “the water doesn’t do me well” really is saying “I can’t swallow the stuff, it just doesn’t sit well with me”. Then there is the Italian restaurant in town that serves a rigatoni pizza!!! AIUTO!!!!!!
    G.B Berkeley, California

    • Domenica June 15, 2011 at 7:06 pm #

      Gian, grazie per la sua risposta! Sono d’accordissimo con te. Adriana loves “Hawaiian” pizza so maybe I will make it your way. I have never been able to bring myself to try the American version! But…Adriana was right about taco pizza. It sounds crazy but it is really good–once in awhile, though not too often because it is so indulgent. And I’m glad we agree on BBQ pork and chicken pesto. Both good but NOT ON PIZZA. And rigatoni pizza??? Mai sentito. : )

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