TACO PIZZA

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Two classic family favorites, pizza and tacos, come together in this easy weeknight meal that is destined to become a favorite in your home.

This Mexican Pizza is the perfect quick, no fuss weeknight dinner, because many of the toppings can be prepared ahead of time making the dinner rush hour go that much smoother. I hope this pizza makes it into your family's dinner rotation, and if it does, it will most likely be there to stay, because it's just that good.

INGREDIENTS

• 1 lb ground beef
• 1 package taco seasoning
• 1 small white onion, chopped
• 1 (15 oz) can refried beans
• 1 store bought pizza dough crust, rolled out
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Cornmeal or flour for dusting
• 2 cups iceberg lettuce, shredded
• 2 cups mozzarella cheese, shredded
• ½ cup sour cream
• 1 (2.25 oz) can of sliced black olives
• 1 cup tomatoes, chopped
• Pepperoncini or lil' mama peppers, optional, thinly sliced
• Hot sauce, optional

INSTRUCTIONS

1. Set a pizza stone on the bottom of the oven and preheat the oven to 450°.
2. In a pan set over medium heat, brown the meat and onions, until cooked through and tender. Drain. Follow the dirrections on the packet of taco seasoning. Set aside.
3. In a small bowl, combine the refried beans with the chili powder and cumin and mix until fully incorporated.
4. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal or flour-dusted cutting board.
5. Spread the bean mixture on top, leaving a ½-inch border. Sprinkle with ¾ of the cheese followed by the taco meat, then remaining cheese.
6. Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling. Top with the lettuce, dollops of sour cream, tomatoes, olives and peppers.
7. Cut into 8 wedges and serve.