Easy Sheet Pan Taco Pizza
All the flavors of taco night piled onto a golden sheet-pan crust. Cheesy, hearty, and perfect for weeknights.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil for the pan
- 1 tbsp cornmeal for dusting pan
- 1 lb refrigerated pizza dough let stand at room temp 20 minutes
- 0.9 lb lean ground beef
- 2 tbsp taco seasoning
- 0.25 cup water for seasoning sauce
- 15 oz refried beans warmed until spreadable
- 0.5 cup salsa
- 1.75 cup shredded Mexican-blend cheese
- 2 cup shredded lettuce
- 0.75 cup diced tomatoes
- 0.5 cup sliced black olives
- 0.25 cup sliced green onions
- 0.25 cup sliced pickled jalapeños to taste
- 0.5 cup sour cream for drizzling
Instructions
Preparation Steps
- Heat oven to 425°F. Oil a large sheet pan and dust with cornmeal.
- Stretch dough to fit the pan. Dock with a fork and par-bake 7 minutes until just set.
- Brown ground beef in a skillet over medium-high heat, 5–6 minutes. Drain any excess fat.
- Stir in taco seasoning and water. Simmer 2–3 minutes until thick and saucy.
- Warm refried beans so they spread easily. Remove crust from oven.
- Spread beans over crust. Spoon salsa on top, then scatter seasoned beef and cheese.
- Bake 10–12 minutes until cheese melts and crust is golden at the edges.
- Rest 5 minutes. Top with lettuce, tomatoes, olives, green onions, and jalapeños.
- Drizzle with sour cream, slice, and serve warm.
Notes
Swap the beef for shredded chicken or turkey, or go vegetarian with seasoned black beans. For a party, add crushed tortilla chips on top for crunch. Leftovers keep up to 3 days chilled; reheat on a sheet pan at 375°F until hot.
This recipe is an original creation inspired by classic Easy Sheet Pan Taco Pizza flavors. All ingredient ratios and instructions are independently developed.