Some people are pizza purists, and some people are me. I like trying the most ridiculous and random types of pizza ever. My most recent favorite at a local pizza place? Pecans, sweet onion marmalade, gorgonzola and fresh rosemary. So, so good. That is definitely a combo I will be ordering again and maybe even recreating at home! And I am sure it’ll be nothing but good. But for now, this Taco Pizza I made from Budget Bytes is my favoritest homemade pizza of all time. A high honor, and for good reason.
Tacos and pizza are amazing on their own, and together in one dish is a party you don’t want to miss! Each bite has layers of hot and cold ingredients and is just so flavorful!
When thinking about this pizza, it’s hard to tell what the best part is–the refried bean/salsa sauce? The crunchy corn? The cheese? [oooh cause you can't have pizza without cheese!] Or the fresh, cold pico, cilantro, and sour cream on top of it all? I’m not sure, but you pretty much can’t go wrong with this idea because it’s so versatile. Any taco filling would be fabulous on this pizza. I think next time I might add some shredded chicken and sauteed peppers and onions for a fajita-type pizza. Oooh! And chunks of avocado and a drizzle of guacamole salsa. That’s what I’m talking about!!
Even without meat though, this veggie pizza is super filling, and your family will be fighting over the leftovers. Ben and I sure were! Haha. Just kidding. I think.
It’s a good thing I didn’t make this yesterday on our fourth anniversary! Instead, we spent the day picnicking at a local winery and enjoying each other’s company. Better than squabbling over a delicious pizza, methinks. Teeheehee. Hope you all have a great Memorial Day weekend!
- 1 batch pizza dough
- 2 roma tomatoes, diced
- 1/2 vidalia onion, chopped
- 1/2 cup cilantro, minced + more for sprinkling
- freshly ground black pepper
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 [15 ounce] can refried beans
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 1/4 cups sharp cheddar cheese, shredded
- 1/2 cup corn
- 1/4 cup sour cream
Preheat oven to 425 degrees. In a small bowl, mix together tomatoes, onion, and cilantro for pico de gallo. Add black pepper to taste, set aside.
Add oil to a small saucepan over medium heat, add garlic and cook until soft, about 2 minutes. Then stir in beans, salsa, and taco seasoning and cook until heated and smooth. Remove from heat.
Roll out pizza dough on pizza pan, par-baking crust if desired for 5-7 minutes. Then remove from oven and top with bean mixture, cheese, and corn. Bake for another 10-12 minutes or until crust is golden brown.
Top with pico de gallo, cilantro, and a drizzle of sour cream [spoon into ziploc bag, cut off the corner, and squeeze over pizza]. You can also add a dash of hot sauce if that’s your thing. Enjoy!
Time: 40 minutes [15 minutes active].
Yield: 4 servings.
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