Taco Pizza (Leftover Barbacoa, other things)

By the time I made this, the other things from the Taco Pizza were mostly gone, but even with that it ended up working pretty well, though I did have my complaints. First, I was using another brand of whole canned tomatoes and these tomatoes, amazingly enough, we're not punctured at all, which left quite a bit of liquid in the tomatoes. I wasn't sure if the first can was just had a little more then the others, or perhaps it was some other variables, but on making the second pizza last week, it was just too much liquid, so, as a note, I will have to make sure to puncture the tomatoes to get rid of at least some of the juice in there, otherwise the sauce ends up being a bit runny.

On the note, the Barbacoa went on top of the pizza well, I used a simple mixture of some Mexican style cheeses (from a bag), pepper jack and some parmesan and then I topped it with, after it had finished cooking, with some Juan O'Sullivan's tomatillo table sauce (only make once or twice a year). And it tasted pretty good, but it seemed a little incomplete.

Barbacoa Pizza with Juan O'Sullivan's tomatillo Table SauceSo firstly, I was hoping for nice clean lines on the pizza, but the hole of the squeeze bottle was a bit to small. Now going back and thinking about it, talking with my wife a bit later, I thought that perhaps if I mixed the sauce and some sour cream, I'd get the nice cool sour cream flavor with the spiciness and color of the sauce. It should work out pretty well, at least I would hope so.

Later in the week I used some of the other things that I had bought for to make a nice simple sausage and pepperoni pizza.

Sausage and pepperoni PizzaThis also had a little runny sauce, as I stated above, but was still pretty good. I suppose the worst thing about making pizza in the summer is turning the oven up to 500º in the kitchen, next to the thermometer for the house in the dining room. I've raised the temperature in the kitchen thermometer (one with an outdoor sensor) by 10º, and the house thermometer by 5º or 6º. So then it takes quite a bit of energy to cool down the house again.

Grass fed beef burgers (new product at Hy-Vee, who knew?)

These were pretty good, but I still like to know who my meat came from, it makes me more comfortable. Anyways, worth a try, and hope they stay as a stock item.

For the rest of the week we had a variation on leftovers (tacos, taco salad) and then went down to get some bratwurst last night.