Taco Pan Pizza Recipe

3.5 1 2
Taco Pan Pizza Recipe
Taco Pan Pizza Recipe photo by Taste of Home
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Taco Pan Pizza Recipe

Read Reviews
3.5 1 2
Publisher Photo
Our Test Kitchen know that pizza and tacos are favorite foods in lots of families. So they came up with this recipe that clearly combines the two. A variety of toppings can be used to suit your tastes.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 tube (10 ounces) refrigerated pizza crust
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons minced fresh cilantro or parsley
  • 1 jalapeno pepper, seeded and chopped*
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 medium ripe avocado, peeled and cubed
  • 2 teaspoons lime juice
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped green onions
  • 1/3 cup sliced ripe olives
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Directions

Unroll pizza dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425° for 10-11 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin. Spread over cooled crust. Toss avocado with lime juice; arrange over sour cream mixture. Sprinkle with tomatoes, onions, olives and cheese. Refrigerate until serving. Cut into squares. Yield: 16-20 slices.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Taco Pan Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p199

Nutritional Facts

1 each: 338 calories, 21g fat (6g saturated fat), 26mg cholesterol, 614mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 9g protein.

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  • 1 tube (10 ounces) refrigerated pizza crust
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons minced fresh cilantro or parsley
  • 1 jalapeno pepper, seeded and chopped*
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 medium ripe avocado, peeled and cubed
  • 2 teaspoons lime juice
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped green onions
  • 1/3 cup sliced ripe olives
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
  1. Unroll pizza dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425° for 10-11 minutes or until lightly browned. Cool on a wire rack.
  2. Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin. Spread over cooled crust. Toss avocado with lime juice; arrange over sour cream mixture. Sprinkle with tomatoes, onions, olives and cheese. Refrigerate until serving. Cut into squares. Yield: 16-20 slices.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Taco Pan Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p199

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beckihomecki User ID: 1537566 90219
Reviewed Dec. 24, 2011

"This recipe only had two stars when I was looking it up, and I'm not sure why. This pizza is sooo good! I have make it for numerous girl parties and eveyone always likes it. Definately a keeper."

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