Sheet Pan Taco Pizza
Loading up a taco with all of the fixings usually leads to an accidental taco salad. One crunch and everything crumbles right under your nose. What an unfortunate event after you spend the time to load the taco shell exactly to your liking. And despite knowing that your perfect taco is about to become pile, don’t you still envision yourself with a mess-free taco-eating experience to the last bite of the shell? Fool you once, shame on the taco. Fool you twice, shame on you —looks like it’s time to taco-bout Sheet Pan Taco Pizza.
Today I’m sharing a recipe that isn’t intended to replace the taco, because I would just never attempt such a thing. But Sheet Pan Taco Pizza is a DELICIOUS way to switch it up –with or without a fork!
This alt-taco can feed the whole family and can be tailored to your taco-loving needs/desires. It makes excellent leftovers (4 minutes in the toaster oven). Sheet Pan Taco Pizza is as easy to throw together as tacos on Tuesday. The grown-ups never get tired of it and the kids can deconstruct it to eat their favorite parts. It’s a win-win! Make taco night Sheet Pan Taco Pizza Night. Enough with your tacos letting you — and your ingredients — down after that first bite.
Sheet Pan Taco Pizza is a delicious way to switch up taco night! So easy and fun and no more crumbly taco shells with a pile of taco filling on your plate!
- 20 oz bag of prepared pizza dough (or a pre-packaged ready-made crust)
- 1 lb ground beef
- 1 packet taco seasoning OR make your own with the next 6 ingredients
- 1 T cumin
- 1 T chili powder
- 1 T garlic powder
- 1 T onion powder
- 1 t salt
- 1/4 t pepper
- 3/4 c water
- 1 16 oz can refried beans
- 1/2 c salsa
- 1 c chopped grape or cherry tomatoes
- 1 c shredded mexican cheese
- 1/2 c chopped black olives
- 1 avocado, chopped
- 1/4 red onion thinly sliced
- taco sauce for drizzle
- 2 c shredded lettuce
Remove pizza dough from the fridge at least an hour before using. Preheat the oven to 425 degrees Fahrenheit.
Brown the beef until half of the meat is brown and half is still pink. Add the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Or you can use a package of taco seasoning. Pour water into the pan, turn down the heat and allow the meat to fully brown and the water to be absorbed.
When you’re ready to stretch the dough, cover a wooden cutting board and your hands with flour. Remove the dough from the bag and begin stretching. Let gravity do the work as you move your hands around the edges of the ball of dough until you have an oval shape. Try to stretch the dough into a shape that will fit easily into the sheet pan.
In a microwave-safe dish, warm up the beans for 30 seconds so they will spread easily. Spread the refried beans over the pizza dough as though it is the sauce. Next, pour on the salsa. Sprinkle the ground beef over the salsa. Top with cheese, tomatoes, and olives. Sprinkle the red onion on top.
Place on the middle rack in the oven and allow to cook for 12-18 minutes. It takes 16 minutes in my oven and you want the crust to be golden when you lift a corner with a spatula.
Remove the pizza from the oven and drizzle with taco sauce. I use ortega brand. Next top with crunchy lettuce and chopped avocado. You can add whatever you like on your tacos to your pizza! And when you reheat the leftovers, even the lettuce tastes good a little toasted (4 min in the toaster oven is best).