Of course, traditionally, tacos are made with ground beef. I am going further with the stepping out of the box though…and I tried it with grilled chicken breast. It was so good. I added a layer of zesty ranch sauce to the crust too and it really made all the flavors stand out that much more. Feel free to add and subtract whatever ingredients you want. There really is no right or wrong way to do this taco pizza!
Even my pickiest eaters love this…(as long as I keep their portion plain.) A meal we can all share is a winner in my book. Check out what they are saying about this recipe over at The Pioneer Woman:
“Now I know what we are having for dinner tonight!”
This makes a great dinner any night of the week. Grab the ingredients and preparation is a snap. Your family will go nuts over this recipe for sure!
Ingredients
1 teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups Gold Medal All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
1 can (14 Oz. Size) Black Beans
1 teaspoon Taco Seasoning (prepared, Or Make Your Own)
4 whole Corn Tortillas, Sliced Into Thin Strips
½ cups Canola Oil, For Frying
1 cup Kraft Grated Sharp Cheddar
1 cup Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ cups Cilantro Leaves
¼ cups Daisy Sour Cream
3 Tablespoons Hot Sauce (more To Taste)
Instructions
Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture.
Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.
Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture.
Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.
In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.
Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin.
Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes.
Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.
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Quick Tip: Try it grilled!
Thanks again to The Pioneer Woman for this festive recipe.