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!
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).