We went went out to eat over the weekend (last weekend) and had pizza but I’d already had this taco pizza on the menu. I thought that maybe we’d had too much pizza lately, but I can never get tired of it! (Besides, taco pizza is different enough from regular pizza that it doesn’t matter if you have it twice in one week.)
So anyway, I made taco pizza and it was good! I only wish that I’d made two so we would’ve had more leftovers. 🙂
I think that sets a record for the number of times anyone has used the word pizza in 4 sentences…
We had tacos not too long ago, and I saved some of the mixed up taco meat that we didn’t eat. Whenever we have leftover taco meat, I just stick it in the freezer for easy use in taco pizza. It makes the process a lot quicker if you already have taco meat mixed up. After that, making this pizza is a breeze…and it’s fairly healthy as well!
Here’s the recipe I use for pizza dough (only substituting half of the white flour for whole-wheat) or you can just buy frozen dough. I used a pound of dough in this recipe, so it made a pretty large pizza with a thick crust. (I like the crust to be nice and thick, not thin.)
If you use a pizza stone, you have to put it in the oven while it’s pre-heating. I roll out my pizza crust onto a sheet of parchment paper (sprinkling a little cornmeal helps it not to stick) and then just slide it onto the hot stone once the oven is preheated.
Yield: 1 pizza
1 pound pizza dough (or 1/2 pound if you don’t mind thin crust!)
1 cup salsa
1/2 pound taco meat (I used ground turkey leftover from tacos)
1/2 cup black beans
1/2 cup corn
1 1/2 cups cheddar cheese
3/4 cup tortilla chips, broken/crushed
To top the pizza:
1 plum tomato, diced
2 Tablespoons fresh cilantro, chopped
several lettuce leaves, shredded (I used green leaf, you can use whatever you prefer)
1. Place pizza stone in oven and preheat to 500°. Roll out pizza dough to desired size. Place on stone in oven and pre-bake crust for 5-7 minutes.
2. Remove pizza from oven and spread 1 cup of salsa on pre-baked crust. Layer with taco meat, black beans, corn, cheese, and tortilla chips. Bake for an additional 10-15 minutes, or until crust is cooked and cheese is melted.
3. Top with tomato, cilantro, and lettuce. Cut and serve!