Taco Salad Pizza

What happens when you merge THREE favorite foods? You get Taco Salad Pizza and it's about to change your world! I’ve added avocado (always!), tomatoes (I love using sweet summer tomatoes, crunchy lettuce, a drizzle of sour cream and sliced radish, but let the world be your oyster and go crazy. It’s a Taco Salad Pizza after all!

Author: Weelicious

Meal Type: Fish Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 367 kcal per serving

Ingredients

1 lb - pizza dough
½ cup - salsa
1 cup - refried beans
2 cups - cheddar, mozzarella and/or Monterrey Jack cheese
1 tbsp - olive oil
1 - red onion
1 ½ teaspoons - taco seasoning
½ tsp - salt
½ cup - romaine lettuce
1 - avocado
¼ cup - sour cream
2 tablespoons - cilantro
radish
tomatoes
1 package - plant based ground meat

Instructions

Preheat oven to 425 F.
Lightly grease a sheet pan with olive oil and stretch the dough to fit the size of the pan (about 16″ x 11″). Alternatively you can use a large circular pizza pan or 12-15 inch cast iron skillet.
In a medium bowl stir the salsa and refried beans until thoroughly combined. Spread on top of pizza dough and top with grated cheese.
Bake pizza for 18-20 minutes or until cheese is golden and bubbly.
While pizza is baking heat a large sauté pan over medium/high heat, add 1 tbsp olive oil, add red onion, plant based protein, taco seasoning and salt. Break apart with spatula and cook until moisture has evaporated and plant based meat browns, about 12 minutes.
Remove pizza from oven, top with plant based meat, lettuce, avocado, sour cream* and cilantro and other optional ingredients.
* for decorative fun place sour cream in the corner of a small zipper bag. Use scissors to cut a small hole in the corner of the bag and twist to resemble a piping bag. Drizzle the pizza in a zip zag pattern.

Nutrition