Taco Pizza

Taco Pizza

“What else should I put on pizza?”

A couple of weeks ago, a sleeping, pizza-making giant buried deep inside my husband suddenly woke up. He made homemade pizza every night for over a week. And now when it’s pizza night, he runs the kitchen.

After he got his technique down, he turned his focus to the toppings. We’ve blown through a pretty varied menu since – a few normal pizzas, a few fancy ones, and a few… how shall we say… less than fancy ones – like this one :)

It’s your standard taco toppings, in pizza form. He declared it his favorite pizza of the week. And since we ate pizza three times last week, I think that’s saying something :)

Taco Pizza

Shake up taco night with your favorite toppings in pizza form.

Ingredients

  • For the taco meat:
  • 3/4 lb lean ground beef
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1 tsp taco seasoning, or to taste
  • For assembly:
  • 1 lb of your favorite pizza dough (or mine), ready to stretch and bake
  • Flour and cornmeal, for dusting work surface and peel/pan
  • 4 oz mozzarella or queso fresco, grated
  • 2 green onions, thinly sliced, dark green tops reserved for topping
  • Very thinly sliced red onion rounds
  • 1-2 roma tomatoes, seeded and chopped
  • 1/4 large avocado, thinly sliced

Instructions

  1. Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
  2. Heat the oil in a skillet over medium-high heat until hot, and then add the onions, garlic, and beef to the pan.
  3. Drain any fat from the pan and season the meat to taste with your favorite blend of taco seasoning (I use a mix of chili powder, ancho chile powder, cumin, cayenne, salt, and pepper).
  4. Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
  5. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  6. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  7. Sprinkle the dough with monterrey jack or queso fresco (reserve a handful for topping), followed by white/light green portions of the green onions, red onion slices, ground beef, and then remainder of the cheese.
  8. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  9. Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
  10. Remove from oven, sprinkle with the sliced dark green onion tops, tomatoes, and avocado slices.
  11. Slice and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

14 comments… add one

  • Jen

    I love taco pizza. When I make mine, I usually spread some refried black beans on the dough, in place of where the tomato sauce would normally go. You can use store bought, or make your own; just drain and rinse a can of black beans, throw ’em in a saucepan with a little water and cumin, and mash them up once they start to boil. I also like to top my pizza with shredded lettuce once it’s out of the oven. Divine! My favorite pizza!

  • Yes, yes, and YES!

  • I have a similar recipe on my blog that I loooove making! Such a great dish.

  • What a great combination! Never had avocado on a pizza! Now I will!

  • I LOVE this idea! Definitely putting it on the menu soon!

  • Love, love, love taco pizza! Avocado on top is a great idea too, wonderful contrast I’m sure.

  • Love all these exciting and unique flavor combinations you’ve come up with for pizza, Shawnda! This is so brilliant for when you’re craving a bit of Mexican and Italian, which I frequently am. Thanks for sharing!

  • Such a great idea for a pizza, it looks so delicious.

  • I think you need to make a Buffalo chicken pizza maybe with a white sauce. Yum!

  • This is definitely the kind of pizza one craves at 3AM when they’re just getting home from a bar. And by “one”…I may or may not mean me. No comment.

  • Jessica

    Maybe not the fanciest of toppings, but still a winning combination in my eyes!

  • This sounds so good! My family would love this. Bookmarking!

  • KCatGU

    Since we can see your not afraid of black beans on pizza they are a great addition here too.

  • I was JUST telling mike a few weeks ago that I wanted to make taco pizza – I swear we have the same tastebuds 😉

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