Go Back
two triangular slices of a thick-edged round pizza on an ordinary plate showing a baked cornmeal-speckled bread crust, dark refried black bean layer, cooked ground beef and melted mozzarella topped with fine romaine shreds, diced red tomato and white cotija crumbs, with no stacked tortillas, whole pizza in the background, olives, sour cream or garnish
Rachel Kim

Taco Pizza

A little cornmeal in the homemade pizza dough gives this taco pizza a sturdy crust beneath the refried beans, beef and mozzarella. Add the lettuce, tomato and cotija after baking so the greens stay crisp and the cold toppings sit against a hot pizza, rather than spending the oven time wilting into the cheese.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4
Ingredients Method

Ingredients
  

  • 3/4 cup plus 2 tbsp warm water about 105°F
  • 1 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 cups bread flour
  • 1/4 cup fine yellow cornmeal
  • 3/4 tsp fine salt for dough
  • 2 tbsp olive oil divided
  • 12 oz 90% lean ground beef
  • 1 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt for beef
  • 2 tbsp water for beef
  • 3/4 cup plain refried black beans
  • 4 oz low-moisture mozzarella grated
  • 1 cup finely shredded romaine lettuce washed and dried
  • 1 medium tomato seeded and finely diced
  • 2 oz cotija cheese crumbled

Method
 

  1. Stir warm water, yeast and sugar in a bowl and let stand for 5 minutes until lightly foamy. Add bread flour, cornmeal, dough salt and 1 tablespoon oil and mix into a soft dough. Knead for 6 to 8 minutes, then cover and let rise for about 60 minutes until doubled; rising is included in prep time.
  2. Heat the oven to 450°F. Brush a 14-inch round pizza pan with remaining oil, stretch the dough to fit and prick its center lightly with a fork. Bake the bare crust for 7 to 8 minutes until its surface is set but pale.
  3. Meanwhile, brown beef in a skillet for 7 to 8 minutes until it reaches 160°F. Drain excess fat, then stir in cumin, ancho chile, garlic powder, beef salt and beef water and simmer for 2 minutes until nearly dry.
  4. Spread refried black beans thinly over the partly baked crust, leaving a 1/2-inch rim. Add cooked beef and scatter mozzarella evenly over it.
  5. Bake for 10 to 12 minutes more until the rim is golden, the bottom is firm and the center topping reaches 165°F. Rest for 3 minutes.
  6. Scatter romaine, diced tomato and cotija over the hot pizza. Cut into 8 wedges and serve 2 wedges per person.