Taco Pizza
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.
Servings: 4
Calories: 541kcal
Ingredients
Taco meat
- 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
Pizza
- 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
Toppings
- shredded iceberg lettuce
- avocado
- pickled jalapenos
- tomatoes
- crushed nacho cheese tortilla chips
- salsa
- sour cream
- cilantro or scallions
Instructions
- Preheat oven to 425℉.
- 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.
- 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
Leftover taco meat: Refrigerate and use for tacos, nachos, or salads.
Ground beef: If using ground beef, drain the excess fat before adding the taco sauce.
Refried beans: If using refried beans, warm the beans first so they spread more easily and evenly on the crust.
Nutrition
Calories: 541kcal | Carbohydrates: 18g | Protein: 43g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1626mg | Potassium: 631mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1393IU | Vitamin C: 12mg | Calcium: 627mg | Iron: 2mg