Taco Pizza

Why You’ll Love This Recipe

• Two comfort foods in one: All the flavors of taco night baked into a cheesy pizza.
• Customizable toppings: From lettuce and tomato to jalapeños and tortilla chips, make it as mild or spicy as you like.
• Family-friendly: A fun twist that’s perfect for pizza night and sure to please all ages.
• Homemade crust option: Simple, quick dough for a fresher, tastier base.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pizza Dough
▢ 1½–2 cups all-purpose flour (plus extra for rolling)
▢ 1 package instant or quick-rise yeast (2¼ teaspoons)
▢ ¾ teaspoon salt
▢ 1 teaspoon granulated sugar
▢ ½ teaspoon dried oregano
▢ ¼ teaspoon garlic powder
▢ ⅔ cup warm water
▢ 2 tablespoons oil

Taco Pizza
▢ 1 pound lean ground beef
▢ 1 package low-sodium taco seasoning (about 3 tablespoons)
▢ ¾ cup canned refried beans (about 7 oz or half a can)
▢ ½ cup jarred tomato salsa (mild or spicy)
▢ 2 cups shredded mozzarella cheese
▢ Shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream, and sliced jalapeños for garnish (as desired)

Directions

1. Make the dough: In a mixing bowl, combine 1 cup flour, yeast, salt, sugar, oregano, and garlic powder. Add warm water and oil, stirring until combined. Gradually add more flour until a soft dough forms. Knead on a floured surface for 3–4 minutes until smooth. Cover and let rest for 10 minutes.
2. Cook the beef: In a skillet over medium heat, cook ground beef until browned, breaking it apart. Drain excess fat, stir in taco seasoning with water as directed on the package, and simmer until thickened.
3. Preheat oven: Set oven to 425 °F (220 °C).
4. Assemble the pizza: Roll out the dough into a 12-inch circle on a floured surface and transfer to a pizza pan. Spread refried beans evenly over the crust. Top with salsa, seasoned beef, and mozzarella cheese.
5. Bake: Place pizza in the oven and bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Add toppings: Remove from oven, then sprinkle with shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream, and jalapeños as desired.
7. Slice and serve immediately.

Servings and timing

Servings: 8 slices (about 4 servings)
Prep time: 20 minutes (including dough prep)
Cook time: 12–15 minutes
Total time: About 35 minutes

Variations

• Spicy kick: Use hot salsa, add chili flakes, or swap in pepper jack cheese.
• Different crust: Use store-bought pizza dough or pre-baked crust to save time.
• Veggie boost: Add sautéed peppers, onions, or corn before baking.
• Cheese swap: Mix mozzarella with cheddar for more taco-style flavor.
• Chicken version: Use cooked, shredded taco-seasoned chicken instead of beef.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm slices in a 350 °F (175 °C) oven for 5–7 minutes, or use a skillet over medium heat to crisp the crust. Avoid microwaving for too long to keep crust from getting soggy.
• Freezing: Freeze un-topped baked crusts or fully assembled (but ungarnished) pizza for up to 1 month. Bake or reheat from frozen until hot.

FAQs

1. Can I use store-bought dough?

Yes store-bought dough works well and saves prep time. Just follow package instructions for baking.

2. Can I make this vegetarian?

Definitely. Use a plant-based ground meat substitute or replace beef with black beans and corn.

3. Do I have to use mozzarella?

No cheddar, Monterey Jack, or a Mexican blend work wonderfully for extra taco flavor.

4. Can I prepare the crust ahead?

Yes make the dough up to 24 hours ahead and refrigerate. Let it come to room temperature before rolling.

5. What can I use instead of refried beans?

Mashed black beans, pinto beans, or even bean dip make good alternatives.

6. How do I keep the crust from getting soggy?

Spread a thin layer of beans and avoid adding too much salsa before baking. Add juicy toppings only after baking.

7. Can I grill this pizza?

Yes pre-cook the crust slightly on the grill, flip, add toppings, and finish cooking until cheese melts.

8. How can I make it gluten-free?

Use a gluten-free pizza crust or flatbread base and check that taco seasoning is gluten-free.

9. Can I use fresh tomatoes instead of salsa?

Yes dice them finely and mix with a little taco seasoning or spices for flavor.

10. What’s the best way to cut pizza with a lot of toppings?

Use a sharp pizza wheel or large chef’s knife, and let the pizza rest for 2–3 minutes before slicing so toppings stay in place.

Conclusion

Taco Pizza is the ultimate mash-up for nights when you can’t decide between taco night and pizza night. With its flavorful crust, zesty beef, creamy beans, and fresh toppings, it’s a satisfying, crowd-pleasing meal that’s as fun to make as it is to eat.

Print