I love to take leftovers from one night’s meal, and make something the next night that’s completely different. Leftover taco meat is great for these kind of applications. To date, my favorite use had been these stuffed peppers. But, after finally getting this recipe right where I wanted it, I think they may have to move over!
The first time I had a taco pizza it was at this little local pizzeria that is now closed. She made great “pies” there, big bubbly chewy crusts – a true New York pizza, which is hard to come by here in our rural area. She often had a “special” pizza on the board, which featured something fun and different. One day at lunch we threw caution to the wind and tried the taco pizza. I was hooked!
So, here’s my version. A base of taco sauce, which adds a little spice to start things off. Then topped with mozzarella and cheddar cheeses, seasoned beef, thinly-sliced red onion, chopped fresh tomato, and black olives. If you like things a little spicier, add some sliced pickled jalapenos to give it an extra dose of heat. If you’re tired of traditional pizza toppings, give this a whirl – I know you’ll love it!
1 round pizza dough
1 Tbsp olive oil
3/4 cup taco sauce
3/4 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup leftover seasoned taco meat
1/2 cup fresh tomatoes, diced
1/2 red onion, thinly sliced
1/4 cup black olives, sliced
1/4 cup pickled jalapeno slices (optional)
fresh cilantro, roughly chopped, for garnish
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, lay a large piece of parchment paper down flat on the counter (large enough to accommodate your pizza). Sprinkle lightly with cornmeal. Gently roll out or shape the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Brush the outer edge of the pizza with olive oil.
Spread the taco sauce in a thin layer evenly over the unbaked crust. Sprinkle with shredded cheeses. Top with seasoned beef, chopped tomatoes, sliced onion, black olives, and pickled jalapenos (if desired). Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!
Source: inspired by Paradiso Pizza in Oak Hall, VA