Taking two separate cultures and teaming them together is what makes this Mexican Taco Pizza a masterpiece — and must have on pizza nights.
Since I moved to Texas my love for Mexican food has grown a lot. I also love Italian cuisine so it would only be a matter of time before I would figure out how to combine the two!
Making the Mexican Taco Pizza:
This pizza begins with the sauce and instead of using a traditional tomato sauce, I decided to create a black bean pizza sauce. It’s a quick preparation blending enchilada sauce and refried black beans and it’s really good.
Pizza isn’t quite pizza without fresh pizza dough so get your roller prepared to shape your dough into whatever shape you’d prefer. For this pizza, I went with a rectangular shape.
The seasonings used will give your ground beef a “Tex-Mex” flavor making it the foundation for this tasty pizza.
The pico de gallo and black olives add a nice touch along with the fresh cilantro.
And finally, there isn’t a pizza that is great without lots of cheese and using three different types of cheese seriously upgrades this pizza.
Talking two separate cultures and teaming them together is what makes this a masterpiece — and a must-have on pizza nights. When you want a change-up from your typical pizza options, give this Mexican Taco Pizza a spot on your menu and you will thoroughly enjoy it.
Looking for other unique pizza ideas? Then check out my pizza recipes below:
Print
Mexican Taco Pizza
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 1x
Description
Talking two separate cultures and teaming them together is what makes this Mexican Taco Pizza a masterpiece — and must have on pizza nights.
Ingredients
- 1 lb. Fresh Pizza Dough
- 1/3 cup Pastry Flour
- 12 oz. Shredded Fiesta Blend Cheese
- 4 oz. Shredded Mild Cheddar Cheese
- 4 oz. Shredded Monterey Jack Cheese
For the Beef:
- 1 Ground Beef
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/4 tsp Red Ground Cayenne Pepper
- 1/2 tsp Oregano
- 1/4 tsp Himalayan Salt
For the Enchilada Black Bean Sauce:
- 15 oz. Refried Black Beans
- 8 oz. Tomato Sauce
- 2 tsp Minced Garlic
- 2 tbsp Olive Oil
- 1/4 cup Chicken Stock
- 2 tsp All Purpose Flour
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Ground Cumin
- 1 tsp Black Pepper
- 1/4 tsp Himalayan Salt
Additional toppings:
- Fresh Pico De Gallo
- Fresh Cilantro Leafs
- Black Olives
- Jalapeno Slices
Instructions
- Spread pastry flour over kitchen counter top. Place fresh dough onto flour and begin to shape dough into a rectangle shape using hands. Finish shaping, flattening with roller and add to rectangular baking sheet.
- Add all enchilada black bean sauce ingredients into a small pot on medium heat and cook for 5 minutes.
- Cook ground beef in a separate cooking pan on medium heat. Add beef seasonings to the pan. Once browned, remove from heat and drain grease.Â
- Top the pizza dough with enchilada black bean sauce spreading evenly. Leave the edges uncovered.Â
- Add the cooked beef over the bean sauce. Top with Fiesta cheese. Spread the pico de gallo and jalapeno slices over the top of the cheese. Add the Monterey cheese and mild cheddar cheese evenly over the ingredients. Top off with black olive slices and cilantro.Â
- Pre-heat oven to 400 degrees and bake the pizza for 18 to 20 minutes.
- Allow to cool then serve.Â
- Category: Pizza
- Method: Bake
- Cuisine: Mexican
Nutrition
- Calories: 1087
- Sodium: 1208mg
- Carbohydrates: 86.5g
- Protein: 49.1g
Keywords: Mexican Taco Pizza, Taco Pizza, Beef Pizza, Mexican Pizza, Pizza Night
