Pizza is always on my mind.  I could eat it for every meal of the day, and sometime do.  I have no shame (wink).  I also love tacos but eat them far less frequently.  One night we were deciding what to have for dinner and couldn’t decide between the two, and quite honestly, I can’t blame us.  Both are simple to make, offer a variety of flavor options, and can come together in no time.  Our compromise was to make a Taco Pizza and have the best of both worlds.  The end result was quite tasty!  I mean, as Homer Simpson always says, “Mmmmm…. Pizza”.

The recipe can be found here.

Start by preheating the oven to 375 degrees F.  Spray a baking sheet with cooking spray.

Unroll 2 tubes of crescent rolls and lay them on the baking sheet, slightly overlapping each other to make them fit.  Pinch the seams together to form one solid piece.  If you are using a large baking sheet, stretch the dough to the edges to completely fill the baking sheet, if possible.  This is going to be the pizza crust.

Bake for 10-12 minutes or until golden brown.  Let cool slightly.

Add the sour cream and cream cheese to a mixing bowl.  Use a hand mixer to beat together and remove as many lumps as possible.  Set aside while you prep the other ingredients.  You can also use flavored cream cheese I preferred.  Just make sure it will complement the other flavors of the dish!

Heat a large skillet over medium heat.  Add the ground beef or ground chicken.  Cook until completely cooked through.  Add taco seasoning and water, according to package instructions.  Simmer for about 5 minutes, stirring occasionally.

Spread the sour cream/cream cheese mixture evenly over the warm crust.  You don’t have to use the entire batch if you think it will be too much.  The mixture is in place of pizza sauce so use as much or as little as you like.

Sprinkle the ground beef or ground chicken evenly over the top.

Next, layer on the toppings.  Start with shredded lettuce, then shredded cheese, followed by chopped tomato, and finished with black olives.  Add any additional toppings of your choosing – avocado, jalapeno, onion, corn, etc.

Use a pizza cutter to slice into squares and serve immediately.  Serve warm or cold.  You should be able to get 16 squares out of the pizza, feeding up to 8 people.  The pieces are much more filling than they look, and if you add more toppings, you can stretch the pizza even further.

Alternately, you can chill the Taco Pizza if serving later.  Simply cover with plastic wrap and store in the fridge until ready to use.  If you are serving later and want the Taco Pizza to be warm, I would bake the crust, let it cool, and warm it up in the oven for a few minutes before you assemble.  Assembly should happen right before you want to serve.  Then slice and enjoy!

The recipe can be found here.

Happy Cooking!

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