Ingredients
For the crust:
If you half the recipe for the crust as I share it below you should get more “crust” than “bread.”
2 individual packages of yeast
2 teaspoons of white sugar
2 cups of warm water
5 cups of flour (we used all-purpose but I read that it can be better with bread flour)
4 tablespoons of extra virgin olive oil
2 teaspoons salt
For the filling:
1.5 pounds lean ground beef (we use 80/20). You can also use ground turkey but it will need a bit more seasoning.
Your favorite beef seasonings (we use garlic powder, black pepper, and dried minced onion. I just eyeball it but it’s usually a 3-4 “hand shakes” of each flavoring)
Can (or equivalent) of red enchilada sauce (I got a 15 ounce can but didn’t use all of it so next time I will get the standard size of Ole El Paso sauce)
2 Small cans of sliced black olives
2-3 cups of shredded cheese (we like the Mexican/Fiesta blend)
Optional: Chopped green onions (for the top)
Preparation
