From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
In a mixing bowl, add the sugar, water and yeast. Let sit for 5 minutes.
2
Add the flour and salt and mix well using a dough hook. Knead for 10 minutes until a ball forms.
3
Place dough ball in an oiled bowl and cover, let dough rise for 1-2 hours until dough doubles in size.
4
Spray sheet pan with oil and lay out dough until it completely covers the pan. 10 x 15 pan. Use less dough for a thinner crust.
5
Bake dough for 10 minutes at 375 degrees.
6
Remove pizza crust and top with beans and then meat.
7
Add the cheese and bake for 5 more minutes.
8
Remove pizza and add the lettuce, tomatoes and olives.
My Calorie Intake
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Tips & Tricks (5)
- Pre-warm Your Sheet Pan 🔥Place your sheet pan in a 425°F oven for 5 minutes before adding the dough to ensure an extra-crispy, golden-brown crust on the bottom without burning the toppings.
- Drain Taco Meat Thoroughly 🥩After browning the taco meat, drain excess fat and pat dry with paper towels to prevent a soggy pizza base and allow toppings to stay crispy.
- Layer Strategically for Texture 🧅Spread refried beans first as a moisture barrier, then taco meat, cheese, and fresh toppings last to maintain distinct textures and prevent sogginess from wet ingredients.
- Allow Dough to Rise Properly ⏱ ️Let your pizza dough proof for at least 30 minutes after shaping on the sheet pan to develop a light, airy crumb and prevent a dense, flat crust.
- Add Fresh Toppings Post-Bake 🥬Top the pizza with fresh lettuce, black olives, and tomatoes immediately after removing from the oven while still warm for optimal flavor and appealing presentation without wilting.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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