Make This Tonight: Taco Salad Pizza

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What do you get when you merge two really tasty kid-friendly dishes? Taco salad pizza! Catherine McCord of Weelicious dreamt up this delicious dish that is incredibly adaptable. Use either homemade or storebought pizza dough and let the kids in on the fun of adding toppings to the pizza. Catherine recommends making this dinner in a cast iron skillet if you prefer thick crust or a half sheet pan if you like your pizza on the thin side.

4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:
1 pound pizza dough, at room temperature
1/2 cup salsa
1 cup refried beans
2 cups cheddar, mozzarella and/or Monterrey Jack cheese
1 tablespoon olive oil
1 small red onion, diced

1 package plant-based ground meat
1 1/2 teaspoon taco seasoning
1/2 teaspoon salt
1/2 cup romaine lettuce, washed and chopped
1 avocado, pitted and diced
1/4 cup sour cream

2 tablespoons cilantro
Optional Toppingssli
radish, sliced
tomatoes, diced

Preparation:

1. Preheat oven to 425 F.

2. 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.

3. In a medium bowl stir the salsa and refried beans until thoroughly combined. Spread on top of pizza dough and top with grated cheese.

4. Bake pizza for 18-20 minutes or until cheese is golden and bubbly.

5. While pizza is baking heat a large sauté pan over medium/high heat, add 1 tbsp olive oil, add red onion, plant-based protein starter, taco seasoning and salt. Break apart with spatula and cook until moisture has evaporated and plant-based meat browns, about 12 minutes.

6. Remove pizza from the 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 it to resemble a piping bag. Drizzle the pizza in a zip zag pattern.

This post originally appeared on Weelicious.

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Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.

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