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.
48-inchpizza crusts(such as Stonefire pizza crusts)
¾-1cuptaco sauce
1½-2cupstaco meat(recipe above)
2⅔-3cupsshredded Colby Jack cheese
¼-⅓cupsliced red onion
¼-⅓cupsliced black olives
Toppings
shredded iceberg lettuce
avocado
pickled jalapenos
tomatoes
crushed nacho cheese tortilla chips
salsa
sour cream
cilantro or scallions
Instructions
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.
Notes
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.