When I was a kid, one of the pizzas my mom always ordered was Taco Pizza. I don't remember the exact sauce it had on it (maybe taco sauce?) but I remember it was piled high with lettuce, tomatoes, and olives. On her way out to visit recently, she came across this recipe in Taste of Home magazine. Of course we had to make it! This pizza was a nice change from the usual pepperoni and cheese (although I do love pepperoni). It is topped with refried beans as the "sauce", then with taco meat, cheese, and whatever else you like on your taco...we used lettuce, tomatoes, olives, and lots of spicy green salsa!
Servings: 2 - 12 inch pizzas*
1 lb. ground beef
1 small onion, chopped
1-2 jalapeños, chopped
1 envelope taco seasoning
1/2 cup water
2 batches pizza dough (store-bought or homemade, or 2-12 inch pre-baked pizza crusts)*
2 - 15 oz. cans refried beans
2 cups shredded cheddar or pepperjack cheese
2 cups shredded mozzarella cheese
Chopped black olives
*Note: If you like your pizza with extra meat, then use 1 -12 inch pizza and cut the amount of refried beans and cheese in half.
Preheat the oven to 500°. Place a pizza stone (if you have one) on the lower-middle rack and preheat for 30 minutes. In a medium skillet, cook the ground beef and onion together until the beef is cooked through. Drain. Add the chopped jalapeño and cook for 1-2 minutes longer. Stir in the taco seasoning and water. Simmer for 5 minutes.
Roll out the pizza dough into a 12 inch circle. Place the refried beans in a heat-proof bowl and microwave for 1-2 minutes (this makes them easier to spread.) Spread the refried beans on top of the pizza dough. Top with half of the taco mixture (if making 2 pizzas) and cheese. Bake at 450° for 10-15 minutes or until the cheese has melted and the crust is golden brown. Remove from the oven and add the toppings of your choice.
Source: Taste of Home