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Taco Pizza Grande

 Taco Pizza Grande
This has been family favorite for years. Everyone can help prepare the pizza—from the homemade dough to the customizable toppings. —Marla Alexander, Beloit, Wisconsin
6 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 1-1/2 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 2 teaspoons taco seasoning
  • 1/4 cup water
  • 3/4 cup fat-free refried beans
  • 1 teaspoon olive oil
  • 3/4 cup chopped tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup sliced ripe olives
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese


  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt
  • and 1 cup flour; beat until smooth. Stir in enough remaining flour
  • to form a soft dough. Turn onto a lightly floured surface; knead
  • until smooth and elastic, about 6-8 minutes. Place in a bowl coated
  • with cooking spray, turning once to coat the top. Cover and let rise
  • in a warm place for 20 minutes.
  • Meanwhile, in a small skillet, cook beef over medium heat until no
  • longer pink; drain. Add taco seasoning and water; bring to a boil.

2 of 2

Taco Pizza Grande (continued)

Directions (continued)

  • Stir in refried beans; heat through.
  • Punch dough down; roll into a 13-in. circle. Transfer to a 12-in.
  • pizza pan coated with cooking spray; build up edges slightly. Cover
  • and let rest for 10 minutes. Dot with oil. Spread beef mixture over
  • dough. Bake at 350° for 25 minutes or until crust is lightly
  • browned. Sprinkle with tomatoes, onion, olives and cheese. Bake 5-10
  • minutes longer or until cheese is melted. Yield: 6 servings.
Nutritional Facts: 1 slice equals 336 calories, 11 g fat (5 g saturated fat), 39 mg cholesterol, 864 mg sodium, 40 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.