This week’s r/52weeksofcooking challenge required a melding of two of the most cooked items in my kitchen: pizza & tacos. Creating a hybrid would prove to be somewhat straightforward as I have also mastered my quesadilla craft during my desperate time with all the ingredients to make tacos but no meat. As a result, this taco experiment began with a pizza quesadilla base.

On its own, this would make for a dope midnight snack. But we must march forward.

With pepperoni already lining the foundation of our taco, cumin & black pepper mushrooms made up the meat of the taco.

With another melting of cheeses, using a mozzarella and Mexican blend throughout, the mushroom tacos were built and ready to be dressed.

To crush this pizza-taco hybrid, tomato sauce, ricotta & red pepper flakes made up the final touches before it was eating time.

The pepperoni kills it. There’s a touch of spice here and there so habanero sauce could easily be included or ignored.

For the sake of the pairing I opted out of extra spiciness so that a red wine has a shot at being a decent pairing. While the fruit in this Grenache is soft and juicy with black raspberries for days, the alcohol is emphasized by the spice and throws the wine a tad off balance. A noticeable but forgivable offense when I’m too busy jamming out with these little handheld feasts.