Taco Pizza
Author: Holly Erickson
Two classic family favorites, pizza and tacos, come together in this easy weeknight meal that is destined to become a favorite in your home.
  • 1 lb ground beef
  • 1 small white onion, chopped
  • 1 package taco seasoning
  • 1 (15 oz) can refried beans
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 store bought pizza dough crust, rolled out
  • Cornmeal or flour for dusting
  • 2 cups mozzarella cheese, shredded
  • 2 cups iceberg lettuce, shredded
  • ½ cup sour cream
  • 1 cup tomatoes, chopped
  • 1 (2.25 oz) can of sliced black olives
  • Pepperoncini or lil’ mama peppers, optional, thinly sliced
  • Hot sauce, optional
  1. Set a pizza stone on the bottom of the oven and preheat the oven to 450°.
  2. In a pan set over medium heat, brown the meat and onions, until cooked through and tender. Drain. Follow the dirrections on the packet of taco seasoning. Set aside.
  3. In a small bowl, combine the refried beans with the chili powder and cumin and mix until fully incorporated.
  4. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal or flour-dusted cutting board.
  5. Spread the bean mixture on top, leaving a ½-inch border. Sprinkle with ¾ of the cheese followed by the taco meat, then remaining cheese.
  6. Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling. Top with the lettuce, dollops of sour cream, tomatoes, olives and peppers.
  7. Cut into 8 wedges and serve.
Recipe by The Recipe Critic at https://therecipecritic.com/taco-pizza/