Taco Pizza
with Mexican side salad
Ingredients
- 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
- 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
Nutrition Facts
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.
Nutrition Facts
Reviews
Ratings
34 reviews
I added some taco-seasoned ground beef. This made for an incredibly overloaded pizza! Had to eat with knife and fork. My crust was a little floppy in the center, probably should have cooked a tiny bit longer. Overall I really liked it!
0 HelpfulI had to cook this for a lot of extra time to get it baked, but that's probably because I just couldn't get the crust to stretch thin enough. The pre-toppings bake definitely helped crisp up the bottom of the crust though, it just took a longer time than recorded to cook through. Very yummy in the end though.
0 HelpfulThe kids enjoyed this, but hubby just thought it was OK, even though I had added seasoned meat to make it more taco-like.
0 Helpful