Description
This Taco Pizza recipe combines the cheesy goodness of traditional pizza with the bold, savory flavors of seasoned taco meat. A homemade pizza crust is baked to a golden brown, topped with sour cream, seasoned ground beef, shredded lettuce, tomatoes, and plenty of melted mozzarella cheese for a delicious fusion dish perfect for family dinners or gatherings.
Ingredients
Pizza Dough
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Crust Yeast OR Fleischmann's® RapidRise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)
- 3 tablespoons corn oil
Pizza Sauce and Cheese
- 1/2 to 1 cup pizza sauce
- 1 to 2 cups (4 to 8 ounces or 125 to 250 g) shredded mozzarella cheese
- 2 tablespoons corn oil (for brushing dough)
- 3 garlic cloves, peeled, minced
Seasoned Taco Meat
- 1/2 large white onion, diced
- 1 pound ground beef (80% lean)
- 1 packet taco seasoning
- 1/2 cup water
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 2 tablespoons corn oil
Toppings
- Sour cream
- Shredded cheese (additional, if desired)
- Sliced cherry tomatoes
- Shredded Iceberg lettuce
Instructions
- Prepare the Seasoned Taco Meat: In a large cast iron skillet or pan over medium heat, heat 2 tablespoons corn oil. Add diced onion and cook until translucent, about 3-4 minutes. Add ground beef and cook until browned, stirring occasionally with a wooden spoon. Once browned, add taco seasoning packet, 1/2 cup water, and tomato paste. Stir well to combine and cook on low to medium heat until the mixture thickens and flavors meld, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
- Make the Pizza Dough: Preheat the oven to 425°F (220°C). In a large bowl, combine 1 cup flour, undissolved yeast, sugar, and salt. Add very warm water (120° to 130°F) and 3 tablespoons corn oil; mix until well blended, about 1 minute. Gradually add remaining flour until a soft dough forms. It should be slightly sticky but manageable. Turn dough onto a floured surface and knead for about 4 minutes until smooth and elastic. For RapidRise yeast, allow dough to rest 10 minutes after kneading.
- Shape the Dough: Pat the dough with floured hands to fit a greased pizza pan or baking sheet, or roll it out on a floured surface into a 12-inch circle and place on the pan. Pinch the edges to form a rim.
- Prepare the Crust: Use the back of a large spoon to spread 2 tablespoons corn oil over the dough. Sprinkle the minced garlic evenly over the top. Bake the crust on the lowest oven rack for 12 to 15 minutes or until the crust is browned and cooked through.
- Assemble the Taco Pizza: Remove the crust from the oven. Spread sour cream evenly over the entire pizza crust using the back of a large spoon. Spoon the seasoned taco meat on top, then layer shredded lettuce, shredded cheese, and sliced cherry tomatoes evenly over the pizza.
- Serve: Carefully slice the pizza and serve immediately. Refrigerate any leftovers promptly in an airtight container.
Notes
- For the best flavor, use fresh corn oil for cooking the taco meat and brushing the dough.
- Adjust taco seasoning amount to taste if you prefer milder or spicier flavors.
- If you want a crispier crust, prebake the crust slightly longer before adding toppings.
- Using a cast iron skillet for the meat enhances browning and flavor.
- Leftover taco pizza is best stored refrigerated and consumed within 2-3 days.
