Next, I prepare the pizza crust. If I’m using homemade dough, I roll it out to my desired thickness, but a pre-made crust is just as good and saves a little time! Once the crust is on a baking sheet or pizza stone, I spread the seasoned meat evenly over it. Adding the black beans over the meat is one of my favorite touches, as they add both protein and texture. It’s so colorful at this stage—I just love how it starts to come together!
Now it’s time for the cheese! I sprinkle the cheddar and mozzarella generously over the top, ensuring every inch is covered. The best part is that melting cheese gives off such a mouthwatering aroma—it’s simply irresistible. I pop the pizza into the oven and bake it for about 15 minutes or until the cheese is bubbling and golden. Just picture that cheesy goodness, and trust me, your family will come running!
While the pizza bakes, I get chopping! I like to prepare my fresh toppings like lettuce, tomatoes, and olives, all ready to be piled high once the pizza is out of the oven. When the timer dings, and I pull the pizza from the oven, I add the fresh toppings and a drizzle of sour cream. A little sprinkle of cilantro on top finishes it off beautifully!
Pro Tips for Best Results
I tested this recipe three ways, and I can confidently say that using a pizza stone for baking gives the crust a fantastic crispy finish. If you have one, I highly recommend it! If you prefer a thicker crust, just opt for a deep-dish pizza style, and adjust the baking time accordingly.
Another personal tip: let the cooked ground beef cool slightly before adding it to the pizza. This helps prevent the cheese from just melting into a greasy puddle. Keeping a little structure makes for a wonderful texture in every bite!
Lastly, don’t skip the fresh toppings! After all that cheesy goodness, the bright crunch of fresh lettuce and tomatoes balances everything out so well. It elevates the taco pizza from good to exceptional!
Common Mistakes to Avoid
One mistake I made the first time was not preheating the oven. I thought I could just pop it in there, but the cheese didn’t melt the way I wanted, and the crust was a bit doughy. Preheating makes a significant difference, especially in getting that lovely golden-brown finish. (See the next page below to continue…)
Another thing to watch out for is overloading your pizza with toppings. It can be tempting, but if you pile on too much, the crust may not cook properly, becoming soggy instead of nice and crispy. Stick to a balance to get the best results.
Also, don’t forget to drain your black beans thoroughly! For my first taco pizza, I tossed them straight from the can, and it turned into a bit of a soupy mess. Draining and rinsing them adds texture and flavor without the excess moisture.
Finally, make sure to slice the pizza after it has cooled for just a couple of minutes—this helps to keep the toppings intact and makes for a more visually appealing presentation. There’s nothing worse than a taco pizza that’s fallen apart on your plate!