Sheet Pan Taco Pizza
Sheet Pan Taco Pizza features pizza dough layered with refried beans, salsa, seasoned ground beef, and melted cheeses, finished with fresh taco-style toppings for a bold, satisfying dinner.
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Servings: 4
Ingredients
Pizza Base
- 1 lb pizza dough
- 1 cup store-bought salsa
- 1 cup refried beans
- 1 lb ground beef
- ¼ cup chicken stock
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Toppings
- 2 cups shredded lettuce
- 2 cups diced tomatoes
- ½ cup diced white onion
- ¼ cup chopped fresh cilantro
- ½ cup mild pickled jalapeños
- Sour cream for serving
Instructions
- Preheat the oven to 450°F (232°C). Lightly grease a half-sheet pan with olive oil.
- Roll the pizza dough on a lightly floured surface until it matches the size of the prepared sheet pan. Transfer the dough to the pan and allow it to rest for 20 minutes to prevent shrinking.
- In a skillet over medium heat, cook the ground beef with the chicken stock, chili powder, and cumin until fully cooked. Drain excess fat and set aside.
- Evenly spread the refried beans over the pizza dough, followed by the salsa.
- Distribute the cooked beef evenly over the sauce layer, then top with Monterey Jack and cheddar cheeses.
- Bake for 12–15 minutes, or until the crust is fully cooked and the cheese is melted and lightly browned.
- Remove from the oven and garnish with lettuce, tomatoes, onion, cilantro, and jalapeños. Serve warm with sour cream on the side.
Notes
To make this recipe gluten free, substitute the pizza dough with a certified gluten-free pizza crust or homemade gluten-free dough. Verify that the salsa, refried beans, spices, and chicken stock are labeled gluten free, as formulations may vary by brand.