Sheet Pan Taco Pizza
The ultimate weeknight mashup—crispy pizza crust topped with seasoned taco meat, melted cheese, and fresh taco toppings. Easy to customize and ready in just 30 minutes!
Equipment
- Large sheet pan
- Skillet
- Spatula
- Mixing bowls
Ingredients
For the Base:
- 1 lb pizza dough
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp cornmeal optional
For the Taco Layer:
- 1 lb ground beef
- ½ onion diced
- 1 packet taco seasoning or homemade mix
- ⅓ cup water
- ½ cup tomato sauce
- ½ cup refried beans
Toppings:
- 2 cups Mexican cheese blend
- 1 cup romaine lettuce shredded
- 1 Roma tomato diced
- 2 green onions sliced
- ¼ cup pickled or fresh jalapeños
- ½ cup sour cream or Mexican crema
- 1 avocado sliced or mashed into guacamole
- Hot sauce to taste
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 450°F (232°C).
- Grease a large sheet pan with olive oil and sprinkle with cornmeal if using.
- Cook ground beef and onion in a skillet over medium heat until no pink remains (5-7 minutes). Drain excess fat.
- Stir in taco seasoning and water; simmer until absorbed.
- Stretch pizza dough to fit the sheet pan. Let it rest if it resists stretching.
- Spread a thin layer of tomato sauce, then evenly spread refried beans over it.
- Add taco meat and cover generously with cheese.
- Bake for 14-17 minutes or until the crust is golden brown and cheese is bubbly.
- Let cool for 2 minutes, then top with lettuce, tomato, avocado, sour cream, jalapeños, and cilantro.
- Slice into squares and serve immediately.
Notes
To make it extra crispy, bake on the lowest oven rack or preheat the sheet pan before adding dough.
Customize toppings to fit your taste—try chicken, shrimp, or a vegetarian version.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 22gFat: 20gCholesterol: 50mgSodium: 720mg
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!