For the taco meat:
3/4 lb Angus Ground Beef
1/3 cup chopped onion
1 clove garlic, minced
1 tsp taco seasoning, or to taste
1 lb of your favorite pizza dough ready to stretch and bake
Flour and cornmeal, for dusting work surface and peel/pan
4 oz mozzarella or queso fresco, grated
2 green onions, thinly sliced, dark green tops reserved for topping
Very thinly sliced red onion rounds
1-2 roma tomatoes, seeded and chopped
1/4 large avocado, thinly sliced
Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn’t go that high), letting it hold at temperature for at least 30 minutes. (If you’re not using a pizza stone, just have your baking sheet nearby.)
Heat the oil in a skillet over medium-high heat until hot, and then add the onions, garlic, and beef to the pan.
Drain any fat from the pan and season the meat to taste with your favorite blend of taco seasoning (mix of chili powder, ancho chile powder, cumin, cayenne, salt, and pepper).
Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Sprinkle the dough with monterrey jack or queso fresco (reserve a handful for topping), followed by white/light green portions of the green onions, red onion slices, ground beef, and then remainder of the cheese.
Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
Remove from oven, sprinkle with the sliced dark green onion tops, tomatoes, and avocado slices.
Slice and serve.