loaded taco pizza
For all ya’ll indecisive hoes like me, shall we fuse two of the most popular food groups into one awesome pie?
Yes, I referred to pizza and tacos as food groups. They kind of are, if you want to divide the “indulgences” category into subcategories.
Ha, ya’ll remember the food pyramid? I was weirdly fascinated by the graphic in the children’s almanacs I used to beg my mom to buy when I was a kid. I’d draw my own shitty versions on computer paper just because I wanted to mimic how nice and organized they looked. Actually, I used to draw quite a lot – I’m still a neurotic doodler, but I don’t intentionally sketch much anymore excepting the layouts in my bullet journal. Even that’s not exactly drawing.
I don’t think anyone pays attention to the food pyramid anymore. Quite obsolete in the health world, maybe because pros have come to realize that bodies *gasp* don’t fit into a one-size-fits-all mold. Sure, the guideline has/had its merits, but I also think it’s rather limited as far as realistic daily diets go.
But what do I know. I’m just a derp on the Internet sharing pizza recipes.
A few years ago I shared a taco pizza-esque thing, and the concept just sounded so appealing to reimagine that one rainy weekend I baked up a couple slabs for J and I to enjoy on a lazy Saturday afternoon. This is a fab recipe when you want to spend as little time in the kitchen making a pizza as possible: the components are simple to find, easy to prepare, and pay off with an abundance of fresh and indulgent flavor. Truly a fun little dish to make, especially with family or friends.
Makin’ the Dough
Homemade or store bought doughs are totally fine in this recipe. Use what you have time for and what you prefer. I usually get my dough from Publix or Trader Joe’s if I go the premade route.
If you have your dough on hand already, this whole shindig comes together faster than I could flash you if I really wanted to flash you. Which I don’t. At all.
I use a whole pound of dough, but split it in half to make two smaller pies. This is great if you have folks who might want different toppings or different proportions of shit on their pizza.
Heat your oven to 500, real hot, I usually let the oven warm up for at least 30 minutes prior to starting the rest. Then, take one half of the dough and shape into a round disc about 10 inches in diameter. I make my pizzas pretty thin, with a slightly thicker perimeter. Set onto a baking sheet sprinkled with cornmeal or, if you preheated a pizza stone, on the stone.
Parbake your dough for about 5 minutes, just to set the crust so it’s ready to receive the toppings. A non parbaked pizza ends up with a soggy bottom if you’re baking at a lower, more normal oven temp. If you’ve one of those fancy pants home pizza ovens then you probably don’t have to parbake. And probably don’t need my guidance for anything in the first place.
Taco Toppers
For the pizza sauce, I use a red enchilada variety. Spread some of that on the bottom, then top with black beans. Make sure you beans are well drained so to avoid adding unneeded moisture. I like to pat mine dry with a couple paper towels, too, and tell them they’re a good boy.
Finish with lots of cheddar and monterey jack. Pop that pie back in the oven to melt the cheese and get that crust a good golden hue.
Now, the fun part: taco-fying the pizzas. I keep my adornments simple, but plentiful: lettuce, tomatoes, avocados, pickled onions, and a finishing splash of lime juice, Greek yogurt, and a sprinkle of cilantro. Sometimes I’ll add tortilla strips, too. Think about your favorite taco toppings and have fun with it! No wrong way to pizza.
If storing leftover pizza, I’d recommend sealing up slices sans the toppings. You can plan ahead for leftovers by garnishing only the slices you plan to eat right away.
Like I said, go crazy with these pizzas. The best part of pizza-making is that it should be an enjoyable event. Get the whole family or your roommates involved, relish in the company, and raise a slice to the camaraderie with which you surrounded yourself.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Oh, you want tacos, now?
Barbacoa Jackfruit Tacos with Garlic Lime Crema
Crispy Salsa Verde Jackfruit Tacos
Weeknight Spicy BBQ Shrimp Tacos
Crispy Jerk Shrimp Tacos with Coconut Pineapple Salsa
loaded taco pizza
Ingredients
- 1 lb pizza dough, homemade or store bought
- 1 10 oz can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 2 cups romaine lettuce, shredded
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup pickled red onions
- whole milk Greek yogurt/sour cream, fresh lime juice, and cilantro, to serve
Instructions
- Preheat oven to 500 degrees. Lightly sprinkle a large baking sheet with cornmeal. Or, if you're using a pizza stone, set in the oven to heat.
- Divide the dough in half and shape one half into a roughly 10 inch circle. Set onto the baking sheet or stone. Prick the center several times with a fork and brush all over with 1 tablespoon extra virgin olive oil. Parbake for 5 minutes until lightly golden.
- Spread half of the enchilada sauce onto the parbaked pizza, then layer on half of the black beans and half of each cheese. Place back in the oven and bake 8-10 minutes until the cheese is melted and bubbly.
- Repeat the parbaking, layering, and baking with the second half of the pizza dough.
- Top each pizza with the lettuce, avocado, cherry tomatoes, and pickled onions. Garnish with cilantro, a squeeze of lime juice, and Greek yogurt/sour cream, as desired.
