One tipsy night, I got into a conversation with some friends about Pizza Hut’s latest craze, the Doritos Crunchy Crust Pizza. As we sipped wine and munched on our family-pack bag of Doritos, I came up with the mad scientist idea to DIY this junk-food-paradise creation.
Unfortunately, scouring the Internet turned up no Martha Stewart recipes for a Pizza Hut hack—but I did find an online guide to a taco pizza, which I bastardized for my snack specifications. I’ve written about this recipe previously in the Other Press, but since improving the recipe I’ve decided to publish an updated version. Read on for a decadent pizza recipe!
Making your own dough is surprisingly easy—and sounds impressive when you nonchalantly drop a mention of whipping some up. I got my recipe via MarthaStewart.com, but I’m halving the recipe here for the purposes of making just one Doritos pizza.
- 1 packet (1/4 ounce) active dry yeast
- 1 tbsp. of sugar
- 1/8 cup olive oil, plus additional for brushing
- 1 tsp. coarse salt
- 2 cups all-purpose flour, plus additional for work surface
Fill a large bowl with 3/4 cup of warm water, then sprinkle with yeast. Let this sit for about five minutes. Then, stir in the sugar, salt, and oil, then add flour and mix or begin to knead, until a dough forms. Brush the top and bottom of your dough with a little oil—just enough to make sure it doesn’t stick to the bowl.
Cover the bowl with a towel and leave it on a counter, until the dough has doubled (roughly one hour). Put the dough on a floured table, and knead a few times before rolling it out.
Martha also has suggestions for freezing your ‘za if you need to, which you can read on her site. Just be sure to use your dough the day you make it, or freeze it for future use. When you roll it out, also be sure to roll it on a floured surface, putting some flour on your rolling pin as well.
This recipe is incredibly adaptable, and is really more like a taco pizza with Doritos sprinkled on top. The recipe here is vegetarian, but feel free to add any meat you’d like.
- Gouda, very thinly sliced. I used a jalapeño gouda that was positively splendid
- One can refried beans, warmed up on the stove
- Red onion, thinly sliced
- Pickled jalapeño slices
- Grated cheese. I went with pre-grated, made up of cheddar, Monterey jack, and mozzarella
- Sour cream
Preheat your oven to 450 F. As that warms, put your rolled out dough on a baking sheet. Take your thinly sliced gouda, and lay it out on the very outer edges or boundary of your dough. Fold over the edge of the dough so it’s covering the gouda, and pinch it down. This will be your gouda stuffed crust—so fancy!
The rest of the work will essentially just be layering all of the delicious ingredients onto the pizza. Start with the refried beans—this will be like your tomato sauce—covering the dough. Scatter red onion over the refried beans, followed by your jalapeño. A few spoonfuls of salsa layered over the jalapeño, and you’re ready to finish with a generous sprinkling of grated cheese.
You’ll be popping the pizza into the oven, for 12 minutes. While your pizza bakes, you can prepare your other ingredients. Slice some avocado, and get out your sour cream and some more salsa if you like. You can either crush your Doritos before scattering the chips on your pizza, or layer them on intact. Those are the toppings I’ve gone with in the past, but iceberg lettuce and black olives would also make fantastic additions. Serve the pizza hot out of the oven, and enjoy!