taco pizza

$6.74 recipe / $1.69 serving

I was sitting at work last weekend all bored and hungry when I was hit with two super strong cravings at once – tacos and pizza. I knew a taco pizza had to be in my near future. So, here it is. My version of the grade school lunchroom classic!

I decided to make this one a vegetarian pizza just because it seemed easier at the moment. To make it non-veg, just brown some ground beef (or chicken!) with taco seasoning and add it with the rest of the toppings.

I used a refried bean mixture as the “sauce” because I loved having a bean “sauce” on my hummus pizza. Another option would be to use straight taco sauce as the pizza sauce, and then sprinkle whole black beans on as a topping.

I cut costs by buying my cheese in bulk (the rest will be frozen) and making my own dough. I didn’t include the dough instructions, but you can check them out here. Or, you can buy pre-made dough from your local pizzaria or grocery store.

Taco Pizza

Taco Pizza

4.8 from 5 reviews

taco pizza
 
Prep time
Cook time
Total time
 
Author:
Total Cost: $6.74
Cost Per Serving: $1.69
Serves: 4
Ingredients
  • 1 large pizza dough $0.37
  • 1 recipe pico de gallo $1.53
  • 1 Tbsp vegetable oil $0.02
  • 1 clove garlic $0.08
  • 1 (15 oz.) can refried beans $1.29
  • 1 cup salsa $0.99
  • ½ Tbsp chili powder $0.07
  • 1½ cups shredded cheddar $1.40
  • ½ cup frozen corn kernels $0.24
  • ¼ cup sour cream $0.22
  • handful cilantro $0.15
Instructions
  1. Preheat the oven to 425 degrees. Prepare the pico de gallo (click here for the recipe).
  2. Mince the garlic and add it to a small pot with the vegetable oil. Heat for 1-2 minutes, or until the garlic begins to soften. Add the refried beans, salsa, and chili powder. Stir until smooth and heat through.
  3. Stretch the pizza dough to fit your pizza pan. If your pan doesn’t have a perforated bottom, par-bake the crust by itself for about 5-7 minutes before topping with the bean mixture (it’s fairly moist). Spread the bean mixture over the dough, top with the corn and cheddar cheese. Bake the pizza for 15-17 minutes, or until the crust is golden brown (if you par-baked the crust, you won’t need to bake as long after it’s topped).
  4. Top with the fresh ingredients: pico de gallo, more fresh cilantro, and a drizzle of sour cream. To drizzle the sour cream, spoon it into a plastic bag (sandwich bag or zip top bag), cut a small hole in the corner, and then squeeze it over the surface of the pizza. Now EAT.
Notes
Tacos are awesome because of their mix of hot and cold ingredients. If you don’t like pico de gallo, substitute with fresh, diced tomatoes. If you don’t like cilantro, substitute with cold, finely chopped lettuce. Green onions or avocado would also make excellent toppers.

Taco Pizza

Step By Step Photos

pico de galloI made the pico de gallo first, so that the flavors could have a minute to blend. Pico is incredibly easy to make. Just chop equal parts tomato and onion, add a handful of chopped cilantro, squeeze some fresh lime juice over top, and then sprinkle with salt. Stir it up, taste it, and adjust as needed. EASY.

garlic oilTo start the bean “sauce,” saute the minced garlic in a little bit of vegetable oil for 1-2 minutes.

beans salsaThen add a whole can of refried beans and about one cup of salsa.

bean sauceAdd the chili powder, stir everything together, and then let it heat through. This makes a lot of “sauce” so if you have some left over after topping your pizza(s), it also makes a GREAT chip dip… or you can just shovel it into your mouth while making the pizza, like I did. I was really hungry, okay?

sauce on pizzaStretch your pizza dough out to fit your pizza pan and then spread the bean sauce over top. If your pizza pan isn’t perforated, you may want to par-bake the crust for a few minutes because the bean sauce has a lot of moisture in it and you don’t want a soggy bottom. Perforated pizza pans allow a lot of air and heat to reach the bottom even if your toppings have a lot of moisture.

cheese cornNext add the cheese and corn. I didn’t even bother thawing the corn. My theory on pizzas is this: if your toppings are delicious enough, you don’t need a lot of cheese. So, I sprinkle it on sparingly.

baked pizzaBake the pizza in FULLY preheated 425 degree oven for 15-17 minutes, or until the crust is golden brown. I could have let mine go a few more minutes, but like I said, I was REALLY hungry.

cold toppingsNext add the cold toppings: pico de gallo, fresh cilantro, and sour cream. This is also when you would want to add the lettuce, if you want to go that route. AFTER baking is the key.

sour creamTo make a nice sour cream drizzle like this, simply spoon the sour cream into a small plastic bag (like a sandwich bag), cut a very small hole in the corner, and then squeeze it over top of the pizza. Pretty, eh?

Taco PizzaThat slice of pizza didn’t stand a chance…

29 Comments

  1. Andrianna says:

    Yum yum yum!!

  2. Yummy!

  3. I love how you combined the refried beans with salsa. I’ve tried to use the beans as “sauce” before and it’s always been too thick for me. You are brilliant!

  4. O M G. Making this today

  5. Oh goodness this looks delicious. And I love how it’s easily turned vegetarian for those of us who don’t eat meat on Fridays during Lent :) And the refried beans mixed with the salsa is looks SO GOOD

  6. OMG will be making this next week. i wonder what kind of cheese i could get similar to this over in Australia, our “general” cheddar is pretty much a white/light yellow colour. hmmm maybe Colby cheese or something? mmmmmm cant wait, and will be making it Vegetarian too

  7. this look sooooo delicious! if i could, i would make it tonight! lol!

  8. Sorry, but it sounds and looks gross. That doesn’t mean I won’t make it. I’ve been wrong before. There was that time in ’77…

  9. Huck – Hahah, stick to your instincts… not everyone is going to love every recipe! ;)

  10. Anonymous says:

    I’ve made my own version of this for years!! It’s a favorite.

  11. Looks yummy! Will try this recipe too!

    http://www.pinoytiangge.com

  12. I will definitely make these with naan breads or pita for a quicker pizza :)

  13. trying this asap!

  14. Very interesting. I wonder if my kids would eat this. They like refried beans. I’ll have to give it a try. Thanks!

  15. How about some mango – I vote yes! I love mango salsa.

  16. We made this for dinner tonight- used ground beef and ore made crusts as we were out of bread flour…DELICIOUS!

  17. Pre, not ore…autocorrect!

  18. I just told my other half 2 days ago in was gunna make taco pizza soon but needed a refried bean recipe. Thanks for this post

  19. I made this last night for my hubby. I ended up using wheat tortillas so we could have individual pizzas. They were really good! Thank you for your great recipes!
    This is my go to website when looking for new things to try!

  20. I was a little skeptical about this but I made it last night and I ate so much my belly hurt. I added frozen spinach to the pizza. I also pre-baked the crust but it was still a bit soggy (probably because I did not defrost the veggies). It was also so heavy I could not pick it up without it falling apart. I still devoured it with a knife and fork.

  21. Katy says:

    I went to go make this pizza tonight, and it seems that the links to any of your recipes are not working. Every link that I click on one of your links, I am forwarded to the vegetarian eggrolls. I’m sure it’s just a temporary glich, with the change of your website, which looks great by the way. Anyway, now I cannot find the recipe for the pizza dough that you link up in this recipe. Help!

    • Sorry about that! I think I have the links in the post fixed and I updated the link in Pinterest. Thanks for being patient while I transfer everything :P There are going to be some broken links, unfortunately.

  22. Holy deliciousness! What a brilliant idea. This looks absolutely scrumptious, I can’t wait to try it!

  23. Shannon B says:

    Aaahh-mazing! My little fam was silent due to scarfing this down as quickly as possible. Husband and three year old were in awe of the deliciousness. We’re loving your recipes.

  24. Don McCutcheon says:

    I don’t know why people waste reading time responding to recipes they haven’t yet tried. What is the purpose of that…who benefits ???

  25. Andria says:

    made last weekend and making again this weekend so good!!!

  26. Brittany says:

    I made this last weekend and it was a huge success! It turned out great. My husband loved it and could not stop eating it! Thank you!

  27. Pyrax says:

    For the record, you have 15oz of refried beans in your recipe up top but you have a picture of a 16oz can in the detailed instructions below.

    This is by far though my favorite dish I’ve ever made. I had a ton of extra pico de gallo and bean paste (80% of the pico went unused and 50% of the paste), but I saved them and will use them later as dip.

  28. Cathleen says:

    I followed this recipe exactly but I seemed to have soooo much sauce. I only used half, and it was on there thick. But this recipe…omg so good! Recommending to everyone!!!

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