Ingredients
- 1 lb pizza dough (homemade or high-quality store-bought)
- ½ lb ground beef (80/20 mix for juiciness)
- 1 packet taco seasoning mix (about 1 oz)
- ½ cup refried beans, warmed for easy spreading
- 1½ cups shredded cheese (Mexican blend, cheddar, or your favorite)
- ½ cup diced ripe tomatoes
- ¼ cup sliced black olives
- ¼ cup thinly sliced green onions (white and green parts)
- ¼ cup sour cream
- ¼ cup fresh salsa (mild or spicy, your preference)
- ¼ cup guacamole or mashed avocado
- Optional: Squeeze of lime and chopped cilantro for garnish
Instructions
Heat your oven to 425°F (220°C). If you have a pizza stone, place it on the middle rack now so it heats through. Otherwise, lightly grease a baking sheet or line it with parchment paper.
On a lightly floured surface, roll or stretch the dough into a circle about 12 inches in diameter. Aim for an even thickness—about one quarter-inch—leaving a slightly thicker perimeter to form a crust that crisps beautifully. Transfer the shaped dough to your prepared baking sheet or hot pizza stone.
Place a large skillet over medium heat. Add the ground beef and break it up into small pieces. Cook, stirring occasionally, until there’s no pink left, about five to six minutes. Carefully drain any excess fat. Sprinkle the taco seasoning mix over the meat, then pour in two tablespoons of water. Stir to coat and simmer for another minute until the liquid evaporates and the beef glistens with spice.
Using the back of a spoon, dollop the warmed refried beans onto the dough. Gently spread them in a thin, even layer, stopping about half an inch from the edge. This layer not only adds flavor but also serves as a moisture barrier so your crust remains crisp.
Evenly distribute the seasoned beef over the beans. Then shower the shredded cheese across the entire pizza, ensuring no bare spots—this cheese blanket melts into gooey bliss under the broiler.
Slide the pizza into the oven. Bake for 12 to 15 minutes, rotating halfway through. You’re looking for bubbling cheese that just begins to brown at the edges, and a crust that’s firm to the touch and lightly caramelized.
Remove the pizza from the oven and let it rest for 1–2 minutes. This brief pause lets the cheese settle slightly and prevents the cold toppings from wilting. Using a spoon, drizzle the sour cream, salsa, and guacamole in lines or dollops across the surface. Scatter diced tomatoes, olives, and green onions over the top. If you like, squeeze a bit of fresh lime juice and sprinkle chopped cilantro for brightness.
Cut into six or eight wedges and serve immediately. The contrast of hot crust and cheese with cool, creamy finishes makes every slice a revelation.