Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly oiled pizza peel.

Brush the dough lightly with 1 tablespoon olive oil, leaving a small edge for the crust. Spread the warmed refried beans evenly over the dough in a thin layer, about 1/4–1/3 cup thickness. Dot the beans with 1 tablespoon salsa and spread slightly to add a taco-flavored base.

Protein

Cook and season sausage

Heat a skillet over medium-high heat. Add the ground pork sausage and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed but leave a tablespoon for flavor.

Reduce heat to medium. Sprinkle the 2 teaspoons taco seasoning over the cooked sausage and add 2 tablespoons water. Stir and cook for 1–2 minutes until the seasoning coats the sausage and the liquid mostly evaporates. Taste and adjust seasoning if necessary.

Cheeses

Evenly distribute the cooked and seasoned pork sausage over the bean-salsa base on the pizza. Sprinkle 1 cup shredded cheddar evenly over the pizza, then top with 1 cup shredded mozzarella to help bind and create a melty cheese layer.

Carefully slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned at the edges. If using a baking sheet, bake 12–15 minutes depending on oven.

Toppings (fresh)

Remove the pizza from the oven and transfer to a cutting board. Let it rest for 2 minutes. While still warm (not hot), scatter the thinly sliced lettuce evenly over the entire pizza to provide a crisp, cool contrast.

Distribute the diced tomato and sliced green onion across the pizza. Add pickled jalapeños if using. Season the fresh toppings lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper to brighten flavors.

Crunch & finish

Just before serving, sprinkle the lightly crushed taco-flavored corn tortilla chips over the pizza so they remain crunchy. Dollop or drizzle the sour cream or crema in small spoonfuls across the pizza; alternatively, put it in a squeeze bottle and make thin lines.

Garnish with fresh cilantro leaves and serve with lime wedges on the side. Encourage squeezing fresh lime over each slice for bright acidity.

Slice into 8 pieces and serve immediately so the chips retain crunch. Leftovers can be stored in the refrigerator (without chips) for up to 2 days; reheat in an oven or skillet and add fresh chips and lettuce when serving.