Homemade Taco Pizza Recipe
This homemade taco pizza recipe blends Italian-style pizza dough with your favorite taco toppings to create a delicious new pizza night masterpiece. Made with refried beans and salsa, rather than tomato sauce, and topped with seasoned taco meat, shredded cheese and your favorite taco fixings, this baby is then drizzled with sour cream salsa.
Servings: 1 large 14"-16" pizza
Calories: 343kcal
Ingredients
Pizza Dough
- 1 cup warm water
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour
Taco Pizza Sauce
- 1/2 cup salsa
- 1/2 cup refried beans
Pizza Toppings
- 1/2 pound ground beef
- 2 tablespoons water
- 2 teaspoons taco seasoning
- 1 cup shredded mozzarella cheese
- 1 cup shredded pepper jack cheese
- 1/2 large red bell pepper diced
- 1 4-ounce can black olives sliced
- 3 whole green onions thinly sliced
Drizzle for Taco Pizza
- 1/3 cup salsa
- 1/3 cup sour cream
Instructions
Pizza Dough
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast and mix well. Let it sit for about 5 minutes, or until it becomes frothy and bubbly.
- Once your yeast has proofed, add the olive oil, salt and about 1½ cups of flour. Using a paddle or dough hook, mix until all the ingredients are completely combined. Add in the rest of the flour, about a 1/4 cup at a time until the dough pulls away from the edges of the bowl.
- Mix on low speed for another 1-2 minutes until the dough is nice and smooth, then transfer to a lightly floured surface and shape the dough into a ball. If you are making the dough ahead, wrap it tightly with plastic wrap and store in the fridge overnight. Otherwise, cover the bowl with a kitchen towel and let it rest in a warm place for about 15-30 minutes, or until doubled in size.
Assembling and Baking
- Preheat oven to 400 degrees F.
- Heat a saute pan over medium heat and add the ground beef, water, and taco seasoning. Use a spoon or spatula to break up the meat and cook until only a little pink remains, or about 5 minutes. Drain any excess grease from the pan, then set aside.
- Spray your pizza pan with nonstick cooking spray. Place your dough on the pizza pan and gently spread it out to cover the entire pan. Try to spread evenly and push dough so the crust is about a half inch from the edge of the pan.
- In a small bowl, combine the salsa and refried beans, then spoon this sauce evenly onto the dough, keeping it about a half inch away from the edges. Sprinkle the cheeses evenly over the sauce, then top with the taco meat, bell peppers, black olives and green onions.
- Bake for 15-20 minutes, or until the crust is golden on the bottom and the cheese is melted and golden on top. Then remove from the oven and let cool slightly.
- In a blender, combine 1/3 cup salsa and 1/3 cup sour cream and blend until smooth. Use a spoon or pastry bag to drizzle on top of your baked pizza, or serve on the side as a dip. Enjoy!
Notes
For thick crust pizza, reduce the oven temperature to 400 degrees so that the dough has a chance to bake all the way through before the outside gets too dark.
Storing instructions: store leftover pizza in the fridge for up to 3 days.
Reheating: reheat in the microwave or a preheated 350 degree oven.
Make-ahead tips: after the dough has risen, you can cover it lightly with plastic wrap and store in the fridge overnight. The next day, remove the bowl from the fridge and let it come to room temperature for at least 30 minutes before shaping into your pan, adding the toppings, and baking as directed.
Nutrition
Calories: 343kcal | Carbohydrates: 30g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 765mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 14mg | Calcium: 209mg | Iron: 2mg