Category: Recipies

Introduction

On 3 January 2025, I did make my first attempt at taco pizza; however lack of ingredients and the weather made it impossible to get the ingredients in time. So, I perserved and did not let a set back deter me.

So, if you are one of the approximately 325,000 American expats living in the United Kingdom you know that it is nearly impossible to find an authentic taco and if you love taco pizza then you know it is almost impossible to find. Look no further, I will walk you through how to make your own taco pizza that I demonstrated during my live stream on Facebook on 19 January 2025.

Pizza Dough

If you are truly looking for homemade pizza experience then you will need to make your own pizza dough and if you click this these links, this will take you to a recipe for an east to make homemade pizza dough and the other will take you to Be Berry Informed Facebook page where you can watch a video on making your own homemade pizza dough.

When making homemade pizza dough the trick is not to rush it and let it rise, at least overnigh in the refrigerator.

Taco Pizza Recipe

You will need:

240g – 400g of mince (I prefer less since it minimises the risk that that dough will go soggy)

1 large white onion or 2 medium white onions minced

1 head of iceberg lettuce thinly cut.

1 – 2 packages of Tesco’s Taco Seasoning – A Taste of Mexico

1 400g can Mutti Flavoured Pizza Sauce Aromatica

240g Shredded Mild Cheddar Cheese

2 Large Fresh Vine Rippen Tomatoes chopped

1 – 240 g package of mozarella cheese

1 small glass of water

Pre-heat your oven to 400 degrees Farenheit or 200 degrees Celcius.

How to Prepare Your Taco Pizza

Getting the dough ready

Before doing anything take out your bread dough and let warm up to room temperature, allow about an hour. After it has warmed to room temperature, push the dough down and let it rise to double its size. Depending on room temperature, this will be approximately 1 – 2 hours.

For a crispier crust, I recommend doing your prep work while the dough is doubling in size but if you desire a more thicker crust then, I recommend letting the dough double in size. Once it has doubled in size spinkle a bit of flough on your counter, take some dough and roll it out to the size of your pizza pan. The dough should be about 1/4″ – no more than 1/2″ thick. Place the dough in the pan, cover it, and let it rise as you do your prep.

Doing your preparation work

Taco pizza needs to be in two stages.

Stage 1: Making the foundation

In the first stage you need to cook your mince on medium heat until brown. Once it has browned you will need to drain the fat. Depending on how seasonsed you like your tacos, add 1/2 – 1 package of Tesco’s Taco Season – A taste of Mexico taco seasoning to the mince and add a bit of water to the pan. You can use any taco seasoning but I find Tesco’s taco seasoning is the closest I have found to the authentic taste.

Mix together and reduce heat to low and cook until the water has evaporated. As the water evaporates the mince and seasoning begin to make a thick sauce. This will take about 5 – 10 minutes. Once the meat has cooked to the desired consistancy remove the pan from the heat and if you prefer transfer the taco beef to a bowl.

If you are opting for a thinner crust, take some dough and roll it out to about 1/4″ thickness. Place the dough into the pizza pan and shape to it.

Take a fork and pierce the dough in several places. This will keep the dough from contracting too much while cooking and help prevent large bubbles from forming. After piercing the dough, pre-cook the dough into the over for about 3 – 5 minutes.

While the dough is pre-cooking, pour out about 1/4 – 1/2 of the pizza sauce can into a bowl and the remaining taco sauce to it. As you add the seasoning to the sauce, ensure the seasoning mixes well.

The pizza pan will be hot. Take out the dough from the oven wearing oven mits and let it cool down for a few minutes.

After letting it cool, add the pizza sauce and spread around the pan. Now add the seasoned mince and about 1/4 – 1/2 of the oninon you have chopped. Sprinkle the top of the pizza with Mozeralla cheese and let it cook until the cheese browns. Depending on your oven, this will be around 10 – 20 minutes.

Stage 2: Creating the Taco Experience

If find, due to amount of toppings on a taco pizza that it works best to cut the pizza first. After cutting the pizza sprinkle the top with lettuce, onions, cheddar cheese, and top with tomatoes. If you like sour cream you can add sour cream.

Enjoy.

(c) copyright 2025 Be Berry Informed all rights reserved.

What do you have in your home that can allow you to make a quick, nutritious, and inexpensive meal anytime of the day? The answer is an egg. An egg is a versatile that no kitchen should be without. It is used to make many different dishes but more importantly, it is the foundation of simple, easy to make, and cost effective meal the omelette.

An omelette can be made for any meal, incorporate your favourite toppings, and it is a fun and easy recipe to teach to children. It can be made as a stand alone meal or as a part of a larger meal. Best yet, an omelette allows you to get creative and to explore different tastes and textures.

On 12 January 2025, I ran a live stream on making an omelette and in this article, I will share the recipe and tips that are captured in the live stream. Finally, at the end of this article I will provide some FAQs about omelette making.

The basics of omelette making

Making an omelette is easy but it is the technique is challenging. The challenge lies in getting the temperature of the pan right, ingredients you are using, the quantity of ingredients you are using, keeping your eggs from sticking, and timing your eggs to keep them from overcooking.

Preparation for cooking your omelette

Before cooking your eggs it is important to have a clean pan. You may have washed it in your dishwasher but there is an unseen build up of carbon. What works well to remove built up carbon on the pan is to take some coarse koshers salt and using a paper towel, rub the salt throughout the pan. You will see the salt and towel turn black from removing the carbon build up. The pan should feel nice and smooth.

Next, when cooking your eggs, regardless of what you are making, your pan must be preheated and you should preheat no higher than medium heat. Otherwise, your eggs will stick and your butter will burn.

Once your pan is preheated, add your butter and let it melt completely.

Ingredients

In the above video I used:

Shredded mild yellow cheddar cheese to taste.

1 Thinly chopped white onion

1 Tomato chopped

1 package of bacon cooked in the oven

3 – 4 eggs

butter

10″ or 12″ frying pan

dash of salt

Making the omelette

During the video I mentioned there are two types of omelettes French and American. My style that I am showing, draws on both styles. However, the style I use comes from my years of making them and evolving my style. In my opinion, my style tends to lean towards the American style.

Preparing your ingredients for the omelette

The first step in making this omelette involves baking the bacon in a preheated oven at 400 degrees or 200 degrees Celsius until brown. To bake bacon in the oven, put the bacon on a broiler pan to allow the fat to drain off and to allow the bacon to cook. Depending on your oven and quantity of bacon, this is typically around 20 minutes and the bacon can be a little underdone since it will cook some more in the pan.

As you are waiting for the bacon to cook, chop your onions, tomato, shred your cheese and put them aside.

Once your bacon is browned, take it out, let it cool for a few minutes, and use a non-stick spatula to remove the bacon. Since the bacon should be crisp you can break it a part for larger pieces or use a sharp knife to make smaller bacon bits.

Cooking your omelette

Preheat your frying pan medium heat for a few minutes to have it warm up. Once it has preheated, momentarily remove it and add 2 tablespoons of butter and swirl the pan around to ensure the butter coats the pan. Turn down the heat to medium-low and add about half of the onions. With the onions in the pan, sprinkle a bit of salt on them and cook the onions until they feel soft with a fork. This will take a few minutes.

Once the onions have soften, add about 1/4 to of 1/2 the tomatoes, and cook for about 1 minute to soften the tomatoes. You want to avoid adding too many tomatoes since tomatoes are high in water and can make your omelette runny.

Now add the eggs, cheese and some of the bacon. Let the egg settle a little bit. Using a non-stick spatula, swirl the egg around the pan and lifting up the sides of the egg to allow the egg to go under and settle. After the egg has settled, using the non-stick spatula, fold a part of the edge inwards. This should only be no more then about a 1/3 inwards.

Wait a few moments and do it again, repeat until the omelette is completed folded, rolled. After you have fully rolled, folded the omelette, let it cook for about 1 – 2 minutes. Ever so, gently flip the omelette to the other side to allow it to cook. Do this for another 1 – 2 minutes.

Your omelette should be lightly brown and somewhat thin.

Slip the omelette off of the pan and onto your plate. Top with remaining ingredients.

Frequently Asked Questions

What can you add as sides to an omelette?

Depending on your taste and preference. Common sides include bacon, hash browns and toast for breakfast. For lunch or supper you may want to add a small steak, burger, or sandwich.

How much does it cost to make an omelette?

Eggs, at current prices, run about £3.60 of 12 large eggs or about 30p per egg and then your ingredients that you add. So for three eggs it is £0.90 and I estimate the cost of what I made is under £2.00

What can you add to an omelette?

You can add almost anything you want. However, you need to consider water content and quantity since these will impact your results. Omelettes work great for left-overs and if there are things in your fridge you want to eat. So, making an omelette can be a real money saver. Finally, you will need to consider pre-cooking some of your ingredients to soften them up. Otherwise you may find the egg cooks but the rest does not.

How can you involve children in making an omelette

Making an omelette is easy to teach to a child, especially pre-teen and onwards. Younger children you can involve by asking them what do they want to add to it. With parent supervision, get them to collect the ingredients and involve them in making it.

how long does it take to make an omelette?

A lot depends on what you are making and the preparation needed. However, to actually cook your omelette, I estimate no longer than 5 minutes and the live stream I did, was done in about 30 minutes.

About this post

Thank you for stopping by today. Today I will provide you the next step of yesterday’s pizza dough post and I am excited to announce that on 19 January at 13:30 UK time you can watch me via live stream on Facebook making this humble pie pizza.

The event on 19 January is the result of planning that did not go as expected during my live stream on 5 January 2025. By having this recipe you can follow along with me on the 19th.

As I said during my live stream on 5 January pizza is a journey. There is a lot of can do to vary it, to learn from it, and it is a great way to spend time with your children to create memories while teaching them a valuable skill.

The below video is from my live stream on 5 January and it will be one of the pizzas that I will make on 19 January. However, the other pizza its recipe will not be available until after the live stream.

Ingredients

To make this very delicious pizza you will need the following ingredients

1/2 lb (240g – 300g) of 20% fat mince beef. Alternatively you can use 240g – 300g of Italian Sausage.

1 large Green Pepper – chopped

1 medium to large (preferably) white but you can use a yellow onion. Sliced into rings

1 package of pepperoni

1 can Mutti Pizza Sauce Aromatic or Mutti Pizza Sauce Basil and Oregano

1 to 2 packages of 240g or 8 oz of Mozzarella Cheese

Pizza Dough earlier

some flour to use for rolling out the bread dough

Preheat over to 350 degrees or 180 – 200 degrees Celsius.

Tips regarding pizza ingredients

Regarding the mince, I have found 1/2 lb works well because it keeps the crust from getting soggy. However you can use up to a 1 lb of mince. If you wish to had a bit of spice to your mince, you can cook it with fennel seed or using taco seasoning. Alternatively, if you want a bit of spice to your pizza you can use Italian sausage.

If you are wondering why I have stated 20% fat mince this is because the high fat content retains the flavour more and works well if you season it. While there is nothing wrong with using mince with a lower fat content, I find I get the best results using 20%.

As for the pizza sauce, I recommend Mutti Pizza sauce because it is a very high quality sauce that rivals any sauce you can make at home. It gives a very authentic pizza sauce flavour and it is one of the few items I recommend you buy versus making it yourself.

Next, regarding the pizza dough. If you have prepared the dough in advance, take it out of the refrigerator and keep it covered. The dough should warm up to room temperature (about 45 minutes to 1 1/2 hours) and after reaching room temperature the dough should be pressed down and allowed to rise again, for at least 15 minutes. Typically, pressing down the dough should occur right before you brown the mince.

Finally regarding the Mozzarella cheese. This is where you can make this pizza your own. I find how much cheese to add is a personal choice. Plus you can experiment with adding other cheeses like mild cheddar and Parmesan cheese.

Making the Pizza

This is a fairly quick pizza to make.

First you will need to season the mince as you like it, break it a part, and brown it. The mince should be relatively fine. Once fully cooked, drain the fat and let the mince cool down.

Next, if you have not already chop the green pepper and cut into very thin rings, the onion. Please note, if the rings are cut too think they will not cook all of the way through.

Open the pepperoni and cheese.

Now take a bit of flour and lightly brush your counter with it, very lightly dust your bread dough with it, and dust your rolling pin with it. Take the dough and roll it out to about 1/4″ for a thinner crust and up to 1/2″ thick for a thicker crust. Once rolled out, take the crust and transfer to the pizza pan.

Take a fork and pierce the dough in several spots and then place the dough into the preheated oven for about 5 minutes and wearing hot mits then take out. The dough and pan will be hot.

Add the pizza sauce to the dough. It is likely you will have some sauce remaining and it can be refrigerated for later use. Take a handful of mozzarella cheese and sprinkle on top of the sauce. Now add about 1/2 of the pepperoni covering the bottom of the pizza then add onions and green pepper. After adding the ingredients, liberally cover the top of the pizza with cheese and add more pepperoni.

Cook the pizza for 10 – 20 minutes until the cheese is brown and bubbling. The crust should be light to moderate brown. Once it has achieved its desired consistency take out the pizza. Due to it cooking at a high temperature, it will be hot so please use hot mittens to take out and let it cool up to 5 minutes to allow you to cut through.

Enjoy this easy to make and delicious pizza.

Time to make

To assemble and bake the pizza is approximately 30 minutes and cost will depend if you have all of the ingredients. Total cost for the ingredients, minus the pizza dough, would be between £8 – £12 or around £1 per slice.

Hi all and thank you for stopping by to learn how to make a simple pizza dough in less than 10 minutes.

In this article I will present to you the recipe I used during my live feed and you can check out my analysis of my results from making the dough.

When you make this recipe it is important to remember a few points:

1. The temperature of your water is paramount. Too cold and the yeast will not rise and too hot it will kill the yeast. Water temperature should be around 100 degrees Fahrenheit or about 40 degrees Celsius. If you are like me and go by feel, 100 degrees Fahrenheit is about the same temperature as you would heat a baby’s bottle.
2. Balance between flour and water is dependent on many factors like type of flour, temperature of your room, temperature of the water, how you are measuring your flour, and other factors. Your dough should feel smooth but slightly sticky to the touch.
3. Don’t cut back on salt or sugar in the recipe since this will throw off your results.
4. If you let your dough to rise in the refrigerator for at least overnight and up to the 72 hours it will produce a more evenly rising dough without the large air holes and it creates, if left in for at least 48 hours, a very subtle taste.
5. Do not use fast rising yeast since this will not produce the results you need.
6. Do not use self rising bread flour since you are using yeast and self rising will cause the dough to over rise. Instead use either regular bread flour or preferably 00 bread flour, which is more conducive to pizza.
7. This recipe is not suitable for bread machines.

Ingredients

4 1/2 cups of flour ( I use il Molino Chiavazza NA 00) this is a flour designed for pizzas and produces a very nice crust

1 1/2 Tablespoon of white granulated sugar

1 Tablespoon of fine Kosher salt

2 teaspoons of yeast or 1 packet of yeast

3 Tablespoons of oil (olive oil is preferred. however, you can substitute vegetable oil or if no other oil is available sunflower)

1 3/4 cups of warm water

1 large bowl

Aluminium foil or a towel.

Directions

Combine the dry ingredients (flour, salt, sugar, and yeast) into a mixing bowl. Using a mixer set to pulse or if using a hand mixer, briefly mix the dry ingredients together.

Next add the water and olive oil to the mixture and mix until a soft ball forms. The ball will be a bit sticky, don’t worry about how sticky it is.

If you are using a stand mixer then switch to using a dough hook and if you are using a hand mixer then it is best to hand knead the dough. If you are hand kneading the dust your counter with a bit of flour and knead for 10 minutes until the dough is smooth

However, if you are using a stand mixer with a dough hook, switch the mixer to a low speed setting and let it mix for about 2 minutes. Scrape the sides and work any dry ingredients into the ball and mix again for at least another 2 – 3 minutes on low speed setting. Check your dough. If dough is feeling sticky add 1 – 2 tablespoon of flour but if it is feeling stiff then add a little water, like a teaspoon or two, to soften it up. Run the mixer again for about 3 minutes, check again and making any fine adjustments. If the dough is not kneading and it feels as though it needs more kneading then increase the speed of your mixer to no higher than medium. After about 10 minutes, you should get a dough that is smooth, springy (elastic), and have subtle (slightly sticky touch to it).

Now, take a little bit of the oil and coat the inside of the bowl with the oil. Place the dough in it and in swipe the dough around the bowl to ensure all sides of the dough is covered in the oil. Cover the bowl with the dough in it using aluminium foil. You can coat the inside of the foil with oil, this will keep the dough from sticking to it. Finally place the bowl into the refrigerator and let the dough rise, at least overnight and up to three (3) days.

Cost

The cost to make this is minimal and the most of the ingredients you should already have in your home. If you are to buy 00 bread flour, I believe the 5 kg package I showed in the live stream was £9.99 on Amazon.co.uk. Otherwise, regular bread flour will cost you between £1 – £3 (depending on brand and weight).

Time to make

This is a fairly quick recipe to make since there is no activating the yeast, which can take 10 minutes to do. From doing the preparation to placing the dough in the refrigerator, total time should be under 20 minutes and depending on several factors (e.g. room temperature, water temperature, and your location), to actually make the dough may be less than 10 minutes.