If I smell tacos, I want tacos. If you mention tacos, I want tacos. Tacos. Tacos. Tacos? The same thing goes for pizza. This is a terrible, terrible problem when you’re at work and people are always doing things like eating lunch. A week or two ago, the beautiful smells of tacos and pizza were co-mingling in the hallway, so I did what any other human would do and made taco pizza immediately upon my arrival home.
Fun fact: this was the first taco pizza I’ve ever eaten. I’m fully aware that this has been a thing for a long time now, but there’s always meat on them and no beans, which would really just result in my eating a lettuce and tomato pizza. Not the same (but that actually still sounds delicious). After eating this, I declared that whoever made this sweet, sweet creative deserves a Nobel Prize. So. Get on that, people.
This pizza is FILLING. Normally I would scoff at someone who calls 1 – 2 slices of pizza a meal, but that’s seriously the case here. I loaded this bad boy up! If you want to be able to eat more, I suggest reducing the amount of beans and taco filling by about half. If you don’t have time to wait for crust to rise or have dietary restrictions (like gluten) – start with a premade crust, choosing a thicker one if possible. Either way, this is really a fork and knife kind of pizza.
Lettuce, sour cream, taco sauce, olives, etc for topping
(Skip to Topping and baking if using pre-made or homemade crust) Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy (if it doesn’t get foamy, your yeast was dead or your water was too hot)
In a large bowl, whisk flour, salt, and wheat gluten.
Using a stand mixer with a dough hook (or a lot of elbow grease!) slowly add the yeast mixture to the flour and stir until it forms a ball. Add additional water one tablespoon at a time, if necessary, to incorporate any flour remaining in the bottom of the bowl or extra flour if the dough is very sticky. You may need to knead by hand to incorporate all of the flour.
Using the hook on a low setting or kneading by hand, knead for 5 minutes. I typically split the time between hand and hook.
Cut the dough in half. Wrap one half in plastic and place in either the refrigerator or freezer– use this to make pizza later, cinnamon rolls, or other pastries (more recipes to come), simply thaw to room temp and then let rise.
Spritz the dough with nonstick spray or a dizzle of olive oile and cover. Let rise for approximately 1 hour, until doubled in size.
Meanwhile, preheat your oven to 400ºF and prepare a baking sheet with nonstick spray or heat a pizza stone.
*If using other homemade or frozen dough, start here* Roll the dough out into a 14 x 14” square or approximately 14” circle. Pinch the edges to create the crust – spritz with nonstick spray and lightly sprinkle with taco seasoning and garlic powder, if desired, for a flavorful crust.
Bake the pizza crust for 6 minutes (if using other homemade or frozen dough, cook until dough is almost done. If using a premade crust, skip this step) and remove from oven.
Microwave the beans for 1 – 2 minutes onion hot and easily spreadable. Spread with a layer of beans and then top with taco meat and tomatoes. Cover with cheese. Bake until cheese is melty and pizza is hot all the way through, 10 – 15 minutes
Cut into 8 slices and top as you would a taco. Use a fork and knife, this can get messy!
For a vegan pizza, use a vegan cheese or omit the cheese entirely. There’s a lot of deliciousness going on, so you won’t miss it. If serving to vegans, please note that not all vegans eat honey (in the crust). Make sure you microwave the beans before topping the pizza – this makes them not only more spreadable but also helps the pizza cook a little faster as the toppings are thick! For a lighter pizza, cut the taco filling and beans in half (leave the tomatoes and cheese the same). As is, one slice is a pretty hearty serving.