From the bustling taco stands lining the streets of Mexico to the cozy pizza joints tucked away in Italian alleys, each country boasts a culinary legacy that keeps our taste buds yearning. But have you ever imagined a delightful fusion of these two iconic dishes? A pizza that carries the authentic flavors of a Mexican taco?
Enter the Mexican Taco Pizza – a fusion not just in name, but in every bite. It’s not just a dish; it’s a culinary journey, marrying the sophistication of traditional Italian pizza with the boldness of a Mexican taco. So, without further ado, let’s dive into the secrets of crafting this unique delicacy in our upcoming segment!
Mexican Taco Pizza Recipe
Taco Pizza
Ingredients
For Taco Base
- ½ tsp. Active Dry Yeast
- ¾ cup Warm Water
- 2 cups All-purpose Flour
- 2 ½ tbsps. Olive Oil
- salt
For Topping
- 1 ½ cups Cooked Black Beans
- 2 tsps. Taco Seasoning
- 2 cups Monterey Jack and Cheddar Cheese
- 1 cup Lettuce shredded thinly
- 2 pcs. Medium Tomatoes chopped
- ½ cup Cilantro chopped
- ¼ cup Sour Cream
- 3 tbsps. Hot Sauce
- 3-4 pcs. Corn Tortilla crushed, Fried
- salt
Instructions
- Taco🌮Cauliflower🍕Crust🍕Pizza
- Mix warm water and active dry yeast in a bowl. Cover the bowl with the water-yeast mixture and let it sit for 10 minutes.
- Mix all-purpose flour, oil and salt together before adding the water with yeast. Knead it well until you get a nice, soft dough. Cover the dough and let it rest for at least 1 ½ to 2 hours.
- Meanwhile, make pizza sauce by properly mixing sour cream and hot sauce in a bowl. To make the black bean sauce, add the black beans with water to a medium-heated pan, add salt and taco seasoning before mixing it well.
- Mash the black beans with potato masher and cook until it thickens.
- Preheat the oven at 500 degree F or 260 degree C.
- Spread the dough thinned evenly on an oiled baking sheet with a rolling pin. Spread the black bean sauce on dough, sprinkle the cheese on top and bake it for 12-15 minutes.
- Remove the cooked dough from oven. Sprinkle lettuce, tomatoes and chopped cilantro. Drizzle with pizza sauce and sprinkle with crushed tortilla. Slice the taco pizza before serving.
- ow to make taco pizza! A fan fav and VERY easy to make!
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Making Mexican Taco Pizza Using a Cast Iron Skillet
To create a delicious skillet pizza, start by preparing the dough—allow store-bought pizza dough to reach room temperature or make it from scratch and let it rise. Meanwhile, preheat your cast iron skillet over medium-high heat, ensuring it gets hot but not smoking, which takes about 5 minutes. Roll out the pizza dough slightly smaller than the skillet and carefully place it into the hot pan, cooking for approximately 2 minutes until the bottom becomes crispy. Lower the heat to medium and spread a layer of taco sauce on the crust, leaving a border. Sprinkle with cheese, cooked taco meat, and desired toppings. Cover the pizza with a lid or another skillet to aid in melting the cheese and cooking the toppings. Allow it to cook for about 5-7 minutes, ensuring the cheese is melted and bubbly, and the pizza edges turn golden brown. Once done, use a spatula to gently lift the pizza onto a cutting board. Add fresh toppings like lettuce, tomato, or sour cream if desired, slice using a pizza cutter, and your flavorful skillet pizza is ready to be served!
Tips for making Mexican Taco Pizza
Serving Suggestions for Mexican Taco Pizza
Firstly, serving a lighter salad prior to or alongside the rich and hearty Mexican Taco Pizza could be refreshing. The Guacamole Salad, with its creamy texture and zesty flavor profile, can provide a nice contrast while keeping within the theme of Mexican cuisine.
Secondly, consider something to cleanse the palate or cut through the richness that comes from the cheese and meat on the pizza. The PICKLED CUCUMBER, with its sourness and crisp texture, can be a delightful appetizer, awakening the taste buds before the main dish.
Finally, finishing the meal with a dessert that contrasts the savory and spicy flavors of the pizza could be a delightful conclusion to the meal. While there are many sweet options on the list, one that could pair nicely is the Blueberry Cobbler or Cranberry Cobbler, providing a sweet, tart, and fruity ending to balance the spicy and savory notes of the Mexican Taco Pizza.
Cooking Tips for a Perfect Mexican Taco Pizza
When preparing the pizza dough, the act feels less like a cooking step and more like a therapeutic process, kneading the dough puts you in touch with your senses, and there is a simple joy in the texture and elasticity as the pizza base comes to life under your hands.
For the toppings, one would typically use seasoned ground beef or shredded chicken, with the appropriate mix of chili powder, cumin, and a hint of cayenne for that signature taco flavor—enough to awaken the taste buds without overwhelming them. The harmonious layering of the meat with onions and garlic is crucial, as they must marry in the oven, releasing their fragrant scents and enveloping your kitchen with their warm, inviting aroma.
Rather than traditional pizza sauce, a salsa blend or even a smooth refried bean spread can be used as a delightful base for the toppings. The idea is to mimic the base layer of a taco while retaining the heartiness of a pizza. The use of salsa can elicit a festive, zesty sensation, indicative of the flavors to come.
Cheese adds a soul-soothing quality, with its gooey, melty richness binding all the elements together. A mix of sharp cheddar and mild Monterey Jack is perfect, providing a balance of taste and texture, contributing a creaminess that pairs wonderfully with the spiciness of the other elements.
Once the pizza is assembled, baking it to crispy perfection is crucial—the crust should be sturdy enough to hold the toppings yet tender to the bite. The edges should have a nice golden-brown color, offering a satisfying crunch reminiscent of the hard shell of a classic taco.
Garnishes play an essential role in elevating the emotional and sensory experience of consuming Mexican Taco Pizza. Cool, fresh lettuce, diced tomatoes, and a barrage of cilantro sprinkled atop add freshness that cuts through the richness of the meat and cheese. Dollops of sour cream or guacamole, or even a drizzle of hot sauce, contribute a cool, creamy contrast that makes every bite an explosion of delight.
FAQs about Mexican Taco Pizza
- Can I use tortilla chips as a base instead of traditional pizza dough? Absolutely! Using tortilla chips can give you a nacho-pizza hybrid which is crunchy and delightful. Just layer the chips with toppings and bake until the cheese is melted.
- How long can I store leftover taco pizza? Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to retain the crust’s crispiness.
- Can I use a different type of cheese? Yes, you can experiment with various cheeses. While mozzarella is a classic choice, you could also try cheddar or pepper jack for a spicier kick.
- Is it possible to make a vegetarian version of this pizza? Of course! You can replace the meat with beans, corn, bell peppers, or any of your favorite veggies. Consider adding some seasoned tofu or tempeh for protein.
- I’m not a fan of spicy food. How can I adjust the heat? To reduce the heat, opt for mild taco seasoning, leave out or reduce the amount of jalapeños, and choose a mild salsa or sauce for the base.
Conclusion
As we wrap up our culinary adventure, the Mexican Taco Pizza stands as a testament to the wonders of fusion cuisine. It beautifully bridges the gap between the zesty flavors of Mexico and the timeless appeal of an Italian pizza. Next time you’re caught between craving a taco and a pizza, remember, you don’t have to choose. The Mexican Taco Pizza is the answer, offering the best of both worlds. Bon appétit, and until our next foodie escapade, keep experimenting and savoring every bite!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.