Taco Pizza
with Mexican side salad

Name: Taco Pizza
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 lb Pizza dough; 2 Tbsp Flour, all-purpose; 1 Jalapenos (opt), thinly sliced; 2 oz Lettuce, romaine, chopped; 2 Tomatoes, roma, chopped; 3 stalks Green onions, chopped, green and white parts combined; 1 can Black olives, sliced (2.25 oz / 63 g), drained and rinsed; 1 can Beans, refried (14oz / 397g); 6 oz Cheese, shredded Mexican blend; 1/3 cup Salsa; 4 oz Lettuce, romaine, chopped; 2 Tomatoes, roma, chopped; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 1 tsp Honey; 1/4 tsp Paprika, smoked; 2 Tbsp Oil, olive

Active: 40 Total: 70

Original GF Paleo Vegetarian

This is no ordinary pizza! We've swapped out traditional pizza ingredients for all the toppings you usually find on tacos including refried beans and salsa instead of pizza sauce.

Ingredients

Metric

Servings:

Taco Pizza:

Pizza dough - 1 lb
Flour, all-purpose - 2 Tbsp
Jalapenos (opt) - 1 , thinly sliced
Lettuce, romaine - 2 oz , chopped
Tomatoes, roma - 2 , chopped
Green onions - 3 stalks , chopped, green and white parts combined
Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
Beans, refried (14oz / 397g) - 1 can
Cheese, shredded Mexican blend - 6 oz
Salsa - 1/3 cup

Mexican Side Salad:

Lettuce, romaine - 4 oz , chopped
Tomatoes, roma - 2 , chopped
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Paprika, smoked - 1/4 tsp
Oil, olive - 2 Tbsp

Prep

Pizza dough - Cover in some flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
Jalapenos / Lettuce (for pizza and salad) / Tomatoes (for pizza and salad) / Green onions - Prep as directed and store separately.
Olives - Drain and rinse.

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Make

Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
Brush or spray a sheet pan with some oil. Using hands, stretch out pizza dough to cover sheet pan. Brush dough with some oil.
Bake dough on top rack for 5 minutes without toppings to let it crisp up.
Spread the refried beans over dough. Cover in cheese and then sprinkle on black olives, jalapenos (if using) and green onions (green and white parts).
Bake pizza on the top rack for 7 to 10 minutes, until cheese is bubbly.
While pizza cooks, whisk together vinegar, mustard, honey and paprika in a mixing bowl. Add oil while whisking. Top with lettuce and tomatoes (portions for the salad; reserve some to top the pizza). Wait to toss the salad until right before serving.
When pizza is done, top it with lettuce and tomatoes (portions for the pizza). Slice.
Serve pizza with salsa on the side (or spoon some salsa on top if you’d like). Enjoy with salad.

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Taco Pizza with Mexican side salad