It’s basically pizza week in our household. Last week, I made a batch of gluten free pizza dough, which makes enough dough for 3 pizzas and only lasts for a week or so. As much as we love pizza, we needed some variety, and hubs made the suggestion for Mexican pizza–basically taking everything we love about nachos and piling it on a pizza. This was nothing short of inspired and DELICIOUS. And actually healthier than my nachos by dint of the crust not being able to hold as much as a big ol’ pile of chips.
- pizza dough (here’s my fave gluten free, here’s my fave regular)
- 1 pound lean ground beef, browned and rinsed
- 1 can (2 cups) of black beans
- 1 packet Sazon
- 1/4 cup taco seasoning (Ortega is a decent gluten free one, though I like the one from Penzey’s better)
- 1 can sliced black olives, drained
- fiesta blend cheese
- light sour cream
- Preheat oven and pizza stone to 425.
- Roll out or press your dough (if you’re using gluten free dough, pressing out thin with your hands works better than rolling–use brown rice flour to keep loose) onto a sheet of parchment paper
- Mix your browned beef, beans, taco seasoning, Sazon, and 1 cup of water. Simmer over medium heat until liquid is reduced and thick.
- Top your pizza dough with your beef and bean mixture (you’ll probably have leftover filling…I used 2 cups worth on my pizza).
- Top with cheese (as much as you like).
- Top with the olives.
- Bake for 18 minutes.
- Top with guac and sour cream. Enjoy.