Skillet Taco Pizza

If your family loves pizza but also loves Taco Tuesday, surprise them with this perfect masterpiece.

It’s is a quick weeknight meal to please everyone. Be creative with such toppings as jalapeños, shredded cabbage, cilantro or sour cream.

1 lb Pizza dough, refrigerated or homemade

½ can Refried beans

2 tbs All-purpose flour (for dusting)

3 tbs Olive oil

2 cloves Garlic, minced

1 15-oz can Fire-roasted tomatoes, crushed

8 oz Ground beef

1 tbs Chili powder

1 tsp Cumin, powdered

½ tsp Garlic powder

½ sm Red or white onion, thinly sliced

2 cups Mexican cheese, shredded

¼ cup Black olives, sliced

½ cup Iceberg lettuce, shredded

1 sm Avocado, sliced

½ cup Pico de gallo or taco sauce

1 Heat oven to 475°. Spray an 8- to 10-inch cast iron skillet with cooking oil and place in the oven while it heats up.

2 Roll the pizza dough about ½ inch thick and slightly larger circle than the skillet. Place dough into the hot skillet carefully with the edges hanging over, then push the sides in to form a crust. Make a few slits on the bottom and cook for 7 to 10 minutes until browned.

3 Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic and cook about 2 minutes. Add crushed tomatoes with a pinch of salt and pepper and bring to a boil, then reduce heat and simmer about 10 minutes.

4 While the tomatoes simmer, heat a medium skillet over medium heat. Add the ground beef and season with salt and pepper. Cook while breaking up the meat until cooked, 4 to 5 minutes. Add chili powder, cumin and garlic powder and stir. Drain beef and place into a small bowl.

5 In a small bowl, combine refried beans and 3 tablespoons of tomato mixture. Add two tablespoons of shredded cheese and stir until combined.

6 In skillet, layer beans, ground beef, onion, cheese and black olives. Bake 10 to 13 minutes until cheese is bubbly and crust is browned. Let cool slightly before serving.

7 Top with shredded lettuce, pico de gallo or salsa and avocado.

Serves 4-6 | Prep Time 45 mins