Sheet Pan Taco Pizza
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Sheet Pan Taco Pizza

ByLily Carter
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A Fun and Flavorful Twist on Taco Night

If you love tacos and pizza, why not have both? This Sheet Pan Taco Pizza combines the best of both worlds—crispy pizza crust, zesty taco-seasoned beef, melty cheese, and all your favorite taco toppings. It’s easy to make, family-friendly, and perfect for a quick weeknight meal or game-day gathering.

My Love Affair with This Dish

Growing up, taco night and pizza night were two of my favorites, so naturally, combining them felt like the ultimate comfort food experience. The first time I made this, I wasn’t sure how it would turn out, but after one bite, I was hooked! The seasoned beef pairs perfectly with the cheesy, golden crust, and the fresh toppings add the perfect crunch.

What makes this version special? The crispy sheet pan crust gives it a slightly chewy, golden edge, while the taco toppings bring bold, vibrant flavors. Plus, it’s endlessly customizable—swap the beef for chicken, go vegetarian with beans, or load it up with extra cheese. The possibilities are endless!

Ingredient Notes

  • Pizza dough: Store-bought or homemade both work great.
  • Ground beef: The classic taco filling, but ground turkey or black beans are great alternatives.
  • Taco seasoning: A mix of cumin, paprika, garlic powder, and chili powder adds bold flavor.
  • Salsa or taco sauce: Acts as the “pizza sauce” with a little extra kick.
  • Shredded cheese: A mix of cheddar and Monterey Jack melts beautifully.
  • Taco toppings: Lettuce, tomatoes, jalapeños, olives, sour cream, and avocado all work well.
  • Crushed tortilla chips: For extra crunch and a fun texture contrast.

Step-by-Step Instructions

  1. Preheat & Prep: Preheat your oven to 425°F (220°C) and grease a sheet pan.
  2. Roll Out the Dough: Stretch the pizza dough to fit the sheet pan and bake for 8 minutes until lightly golden.
  3. Cook the Beef: In a skillet, brown the ground beef and drain excess fat. Stir in taco seasoning and a splash of water, simmering until thickened.
  4. Assemble the Pizza: Spread salsa or taco sauce over the crust, then layer on seasoned beef and shredded cheese.
  5. Bake Until Bubbly: Return to the oven and bake for 10-12 minutes, or until the cheese is melted and golden.
  6. Add Toppings & Serve: Let cool slightly, then top with shredded lettuce, diced tomatoes, crushed tortilla chips, and any other toppings you love.

Expert Tips for the Best Results

  • Pre-bake the crust. This helps prevent it from getting soggy under the toppings.
  • Use fresh cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
  • Customize the heat level. Add jalapeños or hot sauce for spice lovers, or keep it mild with just cheese and beef.

Serving Suggestions

This taco pizza is perfect on its own, but it pairs well with:

  • A side of guacamole or queso dip.
  • A refreshing Mexican street corn salad.
  • A pitcher of margaritas or a chilled lime soda.

Storage and Reheating Tips

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze slices in a single layer for up to 2 months. Reheat straight from frozen.
  • Reheating: Warm in the oven at 350°F for 10 minutes to keep the crust crispy.

Frequently Asked Questions

Can I use a different crust? Yes! Try a thin crust, crescent roll dough, or even a cauliflower crust for a low-carb version.

What’s the best way to make it vegetarian? Swap the beef for black beans, refried beans, or plant-based crumbles.

Can I make this ahead of time? Yes! Pre-bake the crust and cook the beef in advance, then assemble and bake when ready to serve.

Final Thoughts

Sheet Pan Taco Pizza is a game-changer for dinner! It’s easy, delicious, and perfect for feeding a crowd. Whether you’re making it for taco night, a party, or just because, this recipe is sure to be a hit. Give it a try and let me know how you top yours!

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Sheet Pan Taco Pizza

Sheet Pan Taco Pizza

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  • Author: Lily Carter
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6–10 servings (standard serving is 6; adjusted to 8–10 as per request) 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican-inspired, American
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Description

This Sheet Pan Taco Pizza combines the best of both worlds—crispy pizza crust, zesty taco-seasoned beef, melty cheese, and all your favorite taco toppings. It’s easy to make, family-friendly, and perfect for a quick weeknight meal or game-day gathering.

Ingredients

Units Scale
  • 1 (16 oz / 450 g) refrigerated pizza dough (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 pound (450 g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 oz / 28 g) taco seasoning mix (or homemade seasoning: chili powder, cumin, paprika, garlic powder, and oregano)
  • 1/4 cup (60 ml) water
  • 1 cup (250 ml) refried beans, warmed (optional)
  • 1 1/2 cups (150 g) shredded cheddar cheese or Mexican cheese blend
  • 1 cup (100 g) shredded lettuce
  • 1 cup (150 g) cherry tomatoes, diced
  • 1/2 cup (120 g) black olives, sliced
  • 1 avocado, diced or mashed
  • 1/4 cup (60 g) sour cream, for drizzling
  • 1/4 cup (30 g) green onions, chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup salsa or taco sauce (optional, for serving)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Lightly grease a 13×18-inch sheet pan or line it with parchment paper.

  2. Prepare the Crust: Roll out the refrigerated pizza dough to fit the sheet pan. If needed, use your fingers to press the dough evenly into the corners. Brush the dough with olive oil and bake for 7–8 minutes, or until it just starts to set and is lightly golden. Remove from the oven and set aside.

  3. Cook the Taco Meat: In a skillet over medium heat, cook the ground beef and chopped onion until browned and no longer pink (5–7 minutes). Drain any excess fat. Stir in the minced garlic, taco seasoning, and water. Simmer for 2–3 minutes until the sauce thickens. Remove from heat.

  4. Assemble the Pizza: Spread a thin layer of warmed refried beans over the pre-baked crust (optional). Evenly spread the seasoned taco meat over the beans. Sprinkle the shredded cheese generously over the top.

  5. Bake: Return the pizza to the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

  6. Add Fresh Toppings: Once out of the oven, top the pizza with shredded lettuce, diced tomatoes, sliced black olives, avocado, green onions, and cilantro (if using). Drizzle with sour cream and serve with salsa or taco sauce on the side for dipping.

Notes

  • Customize Your Toppings: Feel free to add or substitute toppings like pickled jalapeños, corn, or crushed tortilla chips for extra crunch.
  • Alternative Crust Options: You can use store-bought flatbread, crescent roll dough, or homemade pizza dough as the base.
  • Refried Beans: Adding refried beans provides a nice base layer but can be omitted if preferred.
  • Make Ahead: Cook the taco meat ahead of time and store it in the fridge until you’re ready to assemble the pizza.

Nutrition

  • Serving Size: 1 slice (assuming 10 slices)
  • Calories: Approximately 350 kcal
  • Sugar: 2 g
  • Sodium: 650 mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 50 mg
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