Taco Pizza Recipe
Make Taco Pizza Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust & base
Taco meat
Sauce & cheese
Toppings (after baking)
Method
Crust & base
- 1
Prep oven and dough
Preheat oven to 475°F (245°C). If using a pizza stone, place it on the middle rack while preheating. Lightly flour a work surface with 1–2 tablespoons all-purpose flour. If using refrigerated or room-temperature dough, shape it into a 12-inch round by pressing with your fingers or rolling gently into a 12-inch diameter. Transfer dough to a parchment-lined baking sheet or a lightly oiled pizza pan. Brush the dough surface lightly with 1 tablespoon olive oil to help crisp and prevent sogginess.
Taco meat
- 2
Cook aromatics
Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add the finely chopped 1/2 onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds more until fragrant.
- 3
Brown beef
Increase heat to medium-high and add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes.
- 4
Season and simmer
Stir in 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1 tablespoon tomato paste and 2 tablespoons water; stir to combine and reduce heat to low. Let the mixture simmer 2–3 minutes so flavors meld and the mixture is slightly saucy but not wet. Taste and adjust salt or spice as needed. Remove from heat and set aside.
Sauce & cheese
- 5
Assemble sauce
In a small bowl, combine 1/2 cup salsa with 1/4 cup tomato or enchilada sauce (if using) and stir until smooth. This will be the pizza base sauce. Taste and adjust heat level by choosing mild/medium salsa or adding a dash of hot sauce.
- 6
Build pizza
Spread an even layer (about 1/3 to 1/2 cup) of the salsa mixture over the oiled pizza dough, leaving a 1/2-inch border for the crust. Evenly distribute the cooked taco meat over the sauced dough, breaking up any large clumps. Sprinkle 1 cup shredded cheddar and 1 cup shredded Monterey Jack (or Mexican blend) evenly over the meat.
- 7
Bake
Slide the pizza (on the baking sheet or parchment) onto the preheated pizza stone or place the baking sheet on the middle rack. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and cheese is bubbling and lightly browned in spots. Baking time depends on oven and thickness of dough—check at 10 minutes and continue as needed.
Toppings (after baking)
- 8
Prepare fresh toppings
While the pizza bakes, thinly slice or chop the remaining toppings: 1 cup lettuce shredded, 1 diced tomato (seeds removed), 2 tablespoons thinly sliced red onion, 3 tablespoons sliced black olives (if using), 1 tablespoon pickled jalapeños (if using), and chop 2 tablespoons fresh cilantro. Mix the sour cream with 1 teaspoon hot sauce (optional) to make a spiced crema, or leave plain.
- 9
Finish pizza
When the pizza is done, remove from the oven and let rest 2 minutes. Scatter the shredded lettuce evenly over the hot pizza, then add diced tomato, sliced red onion, black olives, pickled jalapeños, and chopped cilantro. Drizzle or dollop the spiced sour cream crema over the pizza (or allow guests to add). Serve with lime wedges for squeezing over individual slices.
- 10
Slice and serve
Use a pizza cutter or sharp knife to cut the pizza into 8 slices. Serve immediately so the crust stays crisp and the fresh toppings remain cool and crunchy.
