SHEET PAN TACO PIZZA
This Sheet Pan Taco Pizza is a fun, flavour-packed dinner made with a crispy crust, seasoned beef, melty cheese, and fresh taco toppings. It’s perfect for family nights, parties, or quick weeknight meals.
Ingredients
For the Crust and Base:
- 1 can refrigerated pizza dough or homemade
- 1 tablespoon olive oil
For the Taco Topping:
- 1 pound ground beef
- 1 packet taco seasoning
- ⅓ cup water
- 1 cup refried beans optional, for spreading
- 1 ½ cups shredded cheddar or Mexican cheese blend
For the Toppings:
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- ¼ cup chopped red onion
- Sour cream for drizzling
- Salsa or taco sauce for serving
Instructions
Preheat the Oven:
- Preheat oven to 425°F (220°C). Lightly grease a sheet pan.
Prepare the Crust:
- Roll out the pizza dough and press it into the prepared pan. Brush lightly with olive oil. Bake for 8–10 minutes or until lightly golden.
Cook the Beef:
- In a skillet, brown ground beef over medium heat. Drain excess fat. Stir in taco seasoning and water. Simmer for 3–4 minutes until thickened.
Assemble the Pizza:
- Spread refried beans (if using) over the baked crust. Add the taco-seasoned beef evenly. Sprinkle with shredded cheese.
Bake Again:
- Return to oven and bake for another 7–8 minutes or until cheese is melted and bubbly.
Add Toppings and Serve:
- Top with shredded lettuce, tomatoes, olives, and onions. Drizzle with sour cream or serve with salsa on the side.
Notes
Make Ahead: Cook the beef in advance and refrigerate for up to 2 days.
Customizing the Flavor: Use ground turkey, add jalapeños for spice, or swap beans with guacamole for variation.
Serving Suggestions: Great with tortilla chips, Mexican rice, or a chilled limeade.
Allergy-Friendly Options: Use dairy-free cheese and gluten-free crust to meet dietary needs.
Storage Tips: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.