loaded taco pizza
When you can't decide between tacos or pizza...have both!
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.
Notes
*Homemade pizza dough: If making your own dough, add about an hour of prep time to the recipe.
*Pickled red onions: Thinly slice a medium sized red onion and place in a jar. In a small bowl, combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Heat 1/2 cup of water to just a boil and pour into the vinegar mixture. Stir until the granules dissolve, then pour over the onions to completely cover. Cover and let sit at least 30 minutes, or up to 5 days in the fridge.