Mexican meets Italian with this taco pizza loaded with all of your favorite fixings. Use ready-made individual-sized pizza crusts for the ultimate build-your-own pizza bar.
This post was originally published in April 2019 and has been updated.
I love a good mash-up recipe, and this taco pizza is the perfect blend of Taco Tuesday and Pizza Friday.
Why you will love this
- Ready-to-use pizza crusts add ease and convenience.
- Customize the toppings and garnishes with your favorite taco fixings.
- Personal-size pizzas mean everyone can build their own.
- Taco meat can be made ahead of time, so you can enjoy these pizzas in a matter of minutes.
- Pizza crusts - I love Stonefire Artisan thin pizza crusts. The 8-inch size is perfect for individual pizzas. Naan bread is another great option for personal pizzas. Feel free to use your favorite pizza crusts or dough.
- Taco sauce takes the place of traditional pizza sauce. Refried beans can also be used.
- Cheese - Use freshly shredded for the best taste and melting quality. I love Colby Jack. Pepper Jack, Monterey Jack, and Cheddar are all great options.
- Taco meat - Make with ground turkey, chicken, or beef - whatever your preference. Just add spices and taco sauce.
I love to pull out all of the stops when garnishing these pizzas. Anything that you love putting on a taco is fair game.
Please see the recipe card for complete instructions and ingredient amounts.
- Add the ground turkey to a skillet set over medium heat. Add the seasonings. (Image 1)
- Cook until the turkey is no longer pink, crumbling the meat as it cooks. Stir in the taco sauce and simmer for 2-3 minutes. (Image 2)
- Spread taco sauce on the pizza crust. (Image 3)
- Top with the taco meat. (Image 4)
- Add cheese. (Image 5)
- Top with veggies. (Image 6)
- Bake according to package directions. These Stonefire crusts bake for 6-8 minutes at 425 degrees. (Image 7)
- Garnish with taco fixings. (Image 8)
Tips for making pizza
- Make the taco meat ahead of time. It will keep in the refrigerator for 4-5 days.
- Use any leftover taco meat for tacos, nachos, or salads.
- If using refried beans, heat them first. Warm beans will spread more easily and evenly.
- Add toppings like lettuce, tomatoes, and Doritos after the pizza comes out of the oven to keep those items fresh and crisp.
- Bake the pizza directly on the oven rack for a crisp crust.
Be sure to add this pizza to your Mexican dinner or pizza night rotation.
Try these pizza recipes next
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Taco meat (Note 1)
- 2 teaspoons oil
- 1 pound ground turkey (or ground chicken or beef)
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup taco sauce
- 4 8-inch pizza crusts (such as Stonefire pizza crusts)
- ¾-1 cup taco sauce
- 1½-2 cups taco meat (recipe above)
- 2⅔-3 cups shredded Colby Jack cheese
- ¼-⅓ cup sliced red onion
- ¼-⅓ cup sliced black olives
- shredded iceberg lettuce
- pickled jalapenos
- crushed nacho cheese tortilla chips
- sour cream
- cilantro or scallions
- Preheat oven to 425 degrees.
- Heat the oil in a large skillet set over medium heat. Add the ground turkey and chili powder, cumin, onion and garlic powder, oregano, salt, and pepper. Cook the turkey until no longer pink, stirring to incorporate the spices and crumbling the meat as it cooks.
- Add the taco sauce and stir together. Simmer for 1-2 minutes. (Note 2)
- Top each pizza crust with sauce, taco meat, cheese, onions, and olives.
- Bake for 6-8 minutes (or according to package directions).
- Top with your favorite taco fixings. Serve.
- You will have leftover taco meat. Refrigerate and use for tacos, nachos, or salads.
- If using ground beef, drain the excess fat before adding the taco sauce.
- Adjust the amount of the toppings based on personal preference.
- If using refried beans, warm the beans first so they spread more easily and evenly on the crust.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.