A mouthwatering fusion of two beloved cuisines, Taco Pizza combines the bold flavors of Mexican spices with the cheesy, crispy goodness of pizza. Perfect for game nights, casual dinners, or parties, this recipe is quick, easy, and endlessly customizable. Get ready to delight your taste buds with this fun, family-friendly dish!
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast (2 ¼ tsp)
- 1 cup warm water (not too hot)
- 2 tbsp olive oil
- 1 cup tomato sauce
- 2 tbsp taco seasoning
- 2 cups shredded mozzarella cheese
- 1 cup cooked ground beef (seasoned with taco seasoning)
- 1 cup black beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- ½ cup shredded lettuce
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream (optional, for garnish)
- 1 Prepare the Dough
In a large mixing bowl, combine flour, salt, and sugar. In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 10 minutes.
- 2 Preheat Oven and Prepare the Base
Preheat the oven to 220°C. Roll out the dough into a large circle or rectangle (depending on your pan). Place on a greased baking sheet or pizza stone. Spread the taco sauce evenly over the dough.
- 3 Add Cheese and Protein
Sprinkle a generous layer of mozzarella cheese over the sauce. Add the seasoned ground beef and black beans evenly across the surface.
- 4 Bake the Pizza
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 5 Add Fresh Toppings
Remove the pizza from the oven and let it cool for 2-3 minutes. Add shredded cheddar cheese, diced tomatoes, black olives, shredded lettuce, and cilantro. Drizzle with sour cream if desired.
You can use store-bought pizza dough for convenience.
Substitute ground beef with chicken, turkey, or vegetarian crumbles for variety.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Add jalapeños or hot sauce for an extra kick.