Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats. Lightly dust a pizza peel or baking sheet with cornmeal or flour. If dough is refrigerated, let it sit at room temperature 20–30 minutes so it’s easier to stretch.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired shape) about 1/4 inch thick for a medium-crisp crust. Transfer to the prepared peel or baking sheet. Brush the edge of the crust lightly with 1 tablespoon olive oil.

Taco meat

Cook aromatics and brown beef

Heat a medium skillet over medium-high heat. Add vegetable oil if skillet is dry. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, tomato paste, salt, and pepper. Pour in 1/4 cup broth and stir to combine. Reduce heat to medium-low and simmer 3–4 minutes until flavors meld and most of the liquid is absorbed. Taste and adjust salt or spice if needed. Remove from heat and set aside. Drain any excess grease before using if necessary.

Sauce & cheese

Prepare bean-salsa base

In a small bowl, stir together 1/2 cup refried beans and 1/2 cup salsa until smooth and spreadable. This will act as the pizza 'sauce' and add taco flavor.

Assemble for baking

Spread the bean-salsa mixture evenly over the stretched dough, leaving a 1/2 inch border for the crust. Sprinkle the shredded cheddar and Monterey Jack evenly over the sauced surface. Scatter the cooked taco meat across the cheese in an even layer.

Bake the pizza on the preheated pizza stone or baking sheet for 8–12 minutes, or until the crust is golden and cheese is melted and bubbly. Oven times vary — start checking at 8 minutes. Remove pizza from oven and transfer to a cutting board.

Toppings (after bake)

Add fresh toppings

Immediately after baking, sprinkle the shredded lettuce over the hot pizza so it wilts slightly but remains crisp. Distribute diced tomatoes, sliced jalapeños, sliced black olives (if using), and green onions across the pizza.

Finish and serve

Dollop or drizzle sour cream over the pizza (or serve on the side). Scatter chopped cilantro if using and squeeze lime wedges over slices to taste. Add hot sauce if desired. Slice into 8 pieces and serve hot.