Homestyle Skillet Taco Pizza

If you love tacos and pizza, this skillet taco pizza brings the best of both worlds together in one delicious dish. With a crispy crust, seasoned beef, two kinds of cheese, and fresh toppings like lettuce and avocado, it’s a flavorful meal that’s perfect for weeknights or casual gatherings.

Cooking the pizza in a hot cast-iron skillet creates a golden, crisp crust while keeping the toppings rich and melty. The result is a satisfying meal that’s easy to prepare and full of Tex-Mex flavor.

Why Skillet Pizza Works So Well

A cast-iron skillet holds heat exceptionally well, helping the dough cook evenly and develop a crispy base. High-temperature baking also mimics traditional pizza ovens, which often reach 700°F or more, creating that classic pizzeria texture at home.

Pair that with taco-inspired toppings and you get a fun twist on a familiar favorite.

Ingredients

• 1 pound refrigerated pizza dough, at room temperature

• All-purpose flour, for dusting

• 3 tablespoons extra-virgin olive oil

• 2 cloves garlic, sliced

• 1 (15-ounce) can crushed fire-roasted tomatoes

• ½ teaspoon dried oregano

• Kosher salt and freshly ground pepper

• 8 ounces ground beef

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• 1 cup shredded cheddar cheese (about 4 ounces)

• ½ small red onion, thinly sliced

• 1 cup shredded mozzarella cheese (about 4 ounces)

• Shredded iceberg lettuce, chopped avocado, and pico de gallo for topping

Step-by-Step Instructions

1. Prepare the Dough

Preheat the oven to 525°F or the highest temperature available.

On a lightly floured surface, press and stretch the pizza dough into a 12–13 inch circle. Lightly dust the top with flour and cover with a clean kitchen towel while preparing the toppings.

2. Make the Tomato Sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat.

Add the sliced garlic and cook until lightly golden, about 2 minutes.

Stir in:

• Crushed fire-roasted tomatoes

• Dried oregano

Bring the mixture to a boil, then reduce to a simmer. Cook for 10–12 minutes until thickened and reduced to about one cup. Season with salt and pepper.

3. Cook the Taco Beef

Heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil.

Add the ground beef with a pinch of salt and pepper. Cook, breaking it apart with a spoon, until no longer pink (about 4–5 minutes).

Stir in:

• Chili powder

• Ground cumin

• Garlic powder

Cook another 1–2 minutes until the spices are fully combined. Transfer the beef to a bowl using a slotted spoon.

4. Start the Skillet Crust

Heat a 12-inch cast-iron skillet over medium-high heat.

Lightly sprinkle the skillet with flour and place the pizza dough inside, stretching it to cover the bottom.

Cook for about 2 minutes until the dough begins to puff slightly.

5. Add the Toppings

Spread the tomato sauce evenly over the dough.

Layer the toppings in this order:

• Seasoned ground beef

• Shredded cheddar cheese

• Thinly sliced red onion

• Shredded mozzarella cheese

6. Bake the Pizza

Transfer the skillet to the oven and bake for 10–12 minutes, or until the cheese is melted and bubbling and the crust is golden around the edges.

7. Add Fresh Taco Toppings

Allow the pizza to cool slightly. Run a small spatula around the edges to loosen it from the skillet.

Top with:

• Shredded lettuce

• Chopped avocado

• Pico de gallo

Slice into wedges and serve immediately.

Tips for the Best Skillet Taco Pizza

• Let refrigerated dough sit at room temperature for 20–30 minutes before stretching.

• If you like spice, add jalapeños or hot sauce on top.

• Swap ground turkey or chicken for a lighter option.

• Greek yogurt or sour cream drizzle adds a creamy finish.

A slice of this taco pizza delivers protein from the beef, calcium from cheese, and healthy fats from avocado making it a satisfying meal that blends comfort food with fresh toppings.

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