Taco Pizza. Identity crisis? Probably. But is it ever good. I’ve been searching for the perfect taco pizza since I tried it first at Seven Springs Ski Resort with Anika and Sam. All of us still dream about its perfection. The rare few places that have taco pizza on their menus end up being a major disappointment- they screw up by using a tomato sauce base or doing something like withholding the shredded lettuce. I decided to create my own master recipe for the best taco pizza I can muster. This pizza recipe is absolutely delicious and embodies everything that culinary foodies dislike but food scientists love. Processed Mexican shredded four cheese. Canned refried beans. Jarred salsa. Premade pizza dough. Mexican spice packets. Sometimes, you just have to embrace it- and why not? It’s affordable, quick, convenient and can feed a crowd.
Total Time: 30 min
• enough pizza dough for 12″ pie
• 1 tablespoon oil
• 1/2 large yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 lb ground turkey (or beef)
• 1 packet low sodium taco seasoning
• 1 cup, plus 2 tablespoons medium salsa
• 3/4 cup canned refried beans
• 1/2 cup sour cream, more to garnish
• 1-1 1/2 cup Mexican shredded four cheese
• 3 cups shredded iceberg lettuce
• 3/4 cup grape tomatoes or 1 large tomato, sliced
• 3 tablespoons green chilis
• 1/2 cup sliced black olives, drained
Bake pizza crust according to package instructions. When done, remove and turn the oven’s broiler on. Meanwhile, saute onion in oil over medium heat until tender, about 4 minutes. Add garlic, turkey and a taco seasoning packet and cook until the meat is browned, about 7 minutes.
Mix salsa, refried beans, and sour cream together. Spread mixture on the pizza crust. Layer turkey on top of the “sauce” and sprinkle cheese on top of turkey. Broil 3 minutes until the cheese is melted. Top with lettuce, tomatoes, green chilis, black olives and additional sour cream.