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 6 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…

30 Comments

  1. Annie B says:

    I was looking for inspiration yesterday before going to the grocery store and I decided to try this recipe. Great decision! It was delicious and perfect for my vegetarian spouse. I bought a square pizza dough at the store, so I think it was a lot smaller than yours. I had a 14oz refried beans can and there was a LOT of it on the pizza, and a lot of cheese too. Next time, I’ll add a lot more pico de gallo on it before serving, I added more while I was eating. Loved it!

  2. 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!!!

  3. 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.

  4. 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!

Speak Your Mind

*

Rate this recipe: