#Jumptorecipecard

Ready to spice up your dinner routine? This Sheet Pan Taco Pizza is where taco night meets pizza night—and it’s everything you didn’t know you needed. Crispy crust, bold taco seasoning, melty cheese, fresh veggies, and all your favorite toppings, all baked to perfection on one sheet pan. Whether it’s a weeknight dinner, game day snack, or casual weekend gathering, this recipe delivers every time.

Why You’ll Love This Sheet Pan Taco Pizza

Versatile: Make it meaty, vegetarian, or spicy—it’s totally customizable.
Budget-Friendly: Uses simple, pantry-friendly ingredients.
Quick & Easy: Perfect for beginners, and comes together fast!
Family + Crowd Approved: Even picky eaters dig this one.
Make It Your Way: Add jalapeños, extra cheese, or fresh toppings—anything goes.

Ingredients You’ll Need

For the Pizza:

1 lb pizza dough (store-bought or homemade)
1 cup salsa
1 cup refried beans
1 lb ground beef (or chicken, turkey, or black beans)
1/4 cup chicken stock
1 tbsp chili powder
2 tsp ground cumin
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

For Toppings:

2 cups shredded lettuce
2 cups diced tomatoes
1/2 cup diced white onion
1/4 cup chopped cilantro
1/2 cup pickled jalapeños
Sour cream (for serving)

Pro Tip: Homemade refried beans or salsa can boost flavor!

How to Make Sheet Pan Taco Pizza

1. Preheat Oven & Prep Dough

Preheat oven to 450°F.
Lightly oil a half-sheet pan.
Roll dough to fit and let it rest for 20 minutes to avoid shrinkage.

2. Cook the Beef

Brown the ground beef in a skillet over medium heat.
Drain excess fat.
Add chicken stock, chili powder, and cumin. Simmer for 2–3 minutes.

3. Assemble the Pizza

Spread refried beans over the dough.
Spoon on the salsa, then the seasoned beef.
Top with Monterey Jack and cheddar cheese.

4. Bake It

Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.

5. Top & Serve

Finish with lettuce, tomato, onion, cilantro, and jalapeños.
Slice, serve hot, and don’t forget the sour cream!

How to Serve It

On its own: It’s a full meal!
With a side salad: Try an avocado-lime salad for balance.
Add crusty bread: Garlic bread makes it even better.
Creamy sides: Guac or sour cream levels up every bite.
More veggies: Serve with sautéed zucchini, roasted corn, or bell peppers.

Tips & Tricks

Prep Ahead: Cook the meat and chop toppings in advance.
Add Heat: Jalapeños, spicy salsa, or crushed red pepper bring the fire.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Use the oven or microwave—both work great.
Double Up: Make two pizzas if you want leftovers or are feeding a crowd!

FAQ

Q: Can I use chicken or go meatless?
A: Absolutely! Ground chicken, turkey, or even black beans work wonderfully.

Q: Can I make this ahead?
A: Yep! Cook the meat, prep the toppings, and assemble just before baking.

Q: Can I freeze it?
A: You bet. Assemble and wrap the unbaked pizza tightly in foil. Freeze for up to 1 month. Bake from frozen—just add a few extra minutes to the time.

Q: How can I make this healthier?
A: Use whole wheat dough, lean protein, and extra veggies for a lighter version.

Final Thoughts

This Sheet Pan Taco Pizza is more than just dinner—it’s a fun, flavor-packed experience that brings everyone to the table. Crispy, cheesy, fresh, and oh-so-easy, it’s the kind of recipe you’ll find yourself making again and again. Don’t be surprised if it becomes a weekly tradition!

So grab your apron, preheat the oven, and get ready for some seriously tasty taco pizza magic.

Sheet Pan Taco Pizza – Printable Recipe Card

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8
Category: Dinner / Main
Cuisine: Mexican-American Fusion
Method: Baked + Stovetop

Ingredients

For the Pizza Base:

1 lb pizza dough (store-bought or homemade)
1 cup refried beans
1 cup store-bought salsa
1 lb ground beef (or ground chicken, turkey, or black beans)
1/4 cup chicken stock
1 tbsp chili powder
2 tsp ground cumin
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

For Toppings:

2 cups shredded lettuce
2 cups diced tomatoes
1/2 cup diced white onion
1/4 cup chopped fresh cilantro
1/2 cup pickled jalapeños (optional)
Sour cream, for serving

Instructions

Step 1: Preheat Oven & Prepare Dough

Preheat oven to 450°F (230°C).
Lightly grease a half-sheet pan with olive oil.
Roll out the pizza dough to fit the pan and let it rest for 20 minutes.

Step 2: Cook the Meat

In a skillet over medium heat, brown the ground beef until cooked through.
Drain excess fat.
Stir in chicken stock, chili powder, and cumin. Simmer for 2–3 minutes. Remove from heat.

Step 3: Assemble the Pizza

Spread the refried beans evenly over the dough.
Add a layer of salsa.
Spoon the seasoned beef mixture on top.
Sprinkle evenly with Monterey Jack and cheddar cheese.

Step 4: Bake the Pizza

Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is fully melted.

Step 5: Add Fresh Toppings & Serve

Top the baked pizza with shredded lettuce, diced tomatoes, onion, cilantro, and jalapeños if using.
Serve hot with a dollop of sour cream on the side. Enjoy!

✅ Tips

Want it spicy? Add crushed red pepper or hot salsa before baking.
Use whole-wheat dough or extra veggies for a healthier version.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
Pizza can be assembled ahead of time and frozen before baking.

Homemade Sheet Pan Taco Pizza: How to make