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