And this one is SO EASY, I can't believe I didn't figure this one out on my own:
Recipe adapted from Real Mom Kitchen
Prep time: 10 minutes Cook time: 15-17 minutes
1/2 recipe pizza dough
1/2 can refried beans (I like the kind with jalapenos)
Leftover taco meat
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 medium tomato, chopped
1 green onion, chopped
1 small can sliced black olives
Crushed tortilla chips, optional
Taco sauce, optional
1. Preheat a pizza stone in the oven to 425 degrees.
2. Dust your rolling surface with a bit of flour, and roll or pat out your pizza dough to your desired size and thickness. I like my pizza crust fairly thin so my pies tend to be a bit larger.
3. Stir up the refried beans to loosen them a bit, or heat them in the microwave briefly. Spread a thin layer of beans over the raw pizza crust. Top the beans with as much or as little leftover taco meat as you like.
|Yes, those are black beans mixed in the taco meat.|
4. Sprinkle cheeses on top of the taco meat and follow with tomatoes, black olives, and green onion.
5. Bake on the preheated pizza stone for 15-17 minutes, or until the crust is golden brown. Slice into wedges and serve each wedge topped with crushed tortilla chips and a drizzle of taco sauce, if using.
|LOTS of toppings|
I absolutely loved this recipe because I could customize it to what's easiest for me. I make pizza dough every Friday in my breadmaker, so using a hunk of that is healthier/easier/cheaper than buying the recommended tube of crescent rolls. Also, as much as I love taco pizza, I'm not going to go out of my way to cook up a topping just for a pizza. So using up leftovers became the way to go for me!
I may actually start making twice as much taco meat now for Taco Nights, just so I can have enough for my favorite pizza on Movie Nights!