The best of both worlds tacos + pizza
- 1 pound ground beef
- 1 can pizza dough (i used pilsbury thin crust 15x10)
- 1 package taco seasoning (i used taco bell's)
- 2 cups mexican blend shredded cheese
- 3/4 tomato sliced thin
- 1 can ripe olives 3.8 ounce can
- 3/4 bell pepper sliced thin
- lettuce shredded, as much as desired
- 1 can red enchilada sauce 15 ounce can
- Carbohydrate 2.26423078422742 g
- Cholesterol 38.55535145 mg
- Fat 10.7357715752856 g
- Fiber 1.00272696859455 g
- Protein 10.8102699657345 g
- Saturated Fat 3.62549921108601 g
- Serving Size 1 1 Serving (89g)
- Sodium 282.864425201536 mg
- Sugar 1.26150381563286 g
- Trans Fat 1.31852802813339 g
- Calories 149 calories
Step-by-step
- Prepare dough per instructions on package. Cook the meat and taco seasoning per the instructions on the seasoning packet.
- When the dough is ready, spread the enchilada sauce across the dough. Then add the beef and olives. Cover with the 2 cups cheese. Then place tomato and pepper slices on top. Cook per instructions on dough.
- When out of the oven, sprinkle desired amount of lettuce across the top. Slice and serve!
Will this standard 15x10-inch dough sheet fit a standard baking sheet without crowding the edges? Portion control becomes straightforward when adapting this dish for different equipment. Halving the ingredients allows the base to fit neatly inside a 9x13-inch rimmed quarter-sheet pan. Doubling the quantities requires baking on two separate oven racks rather than overcrowding a single surface, ensuring radiant heat circulates freely around both crusts. Rotating pans halfway through the cooking cycle prevents uneven browning caused by standard domestic oven hot spots.
Managing Moisture on Flatbread Bases
Sourcing canned red enchilada sauce and ripe olives introduces liquid that can easily saturate a thin dough layer. Spreading the sauce thinly with the back of a ladle prevents the center from becoming soggy during baking. Slicing bell peppers and tomatoes thinly increases surface evaporation, allowing excess water to escape as the cheese melts. Adding fresh shredded lettuce exclusively after the pie exits the oven protects its crisp texture from wilting under direct thermal radiation.
- Pat sliced tomatoes dry with paper towels before assembly to prevent localized pooling on the cheese layer.
- Drain canned sliced olives thoroughly in a mesh strainer to eliminate excess brine that might compromise the crust.
- Bake directly on a preheated inverted rimless baking sheet if an unglazed pizza stone is unavailable.
