Ingredients:

  • 1 lb (450g) refrigerated pizza dough
  • 1/2 cup (125g) refried black beans
  • 1/2 cup (120ml) red enchilada sauce
  • 1 lb (450g) 90/10 lean ground beef
  • 2 tbsp (28g) low-sodium taco seasoning
  • 1/4 cup (60ml) water
  • 1.5 cups (170g) shredded Mexican blend cheese
  • 2 cups (150g) shredded iceberg lettuce
  • 1 large Roma tomato, diced
  • 1/4 cup (30g) pickled jalapeños
  • 2 tbsp (30g) plain Greek yogurt

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Roll out the pizza dough on a lightly floured surface to approximately 12 inches in diameter.
  3. Transfer dough to a baking sheet or pizza stone. Prick the surface with a fork to prevent bubbles and par-bake for 6 minutes until the surface is dry and set.
  4. While the crust bakes, brown the ground beef in a large skillet over medium-high heat. Drain any excess moisture.
  5. Add taco seasoning and water to the beef. Simmer for 3-5 minutes until the liquid has reduced and the beef is well-coated.
  6. In a small bowl, whisk together the refried beans and enchilada sauce until smooth. Spread this mixture evenly over the par-baked crust.
  7. Top the bean layer with the seasoned ground beef and shredded Mexican blend cheese.
  8. Return the pizza to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
  9. Remove from the oven and immediately top with shredded lettuce, diced Roma tomatoes, and pickled jalapeños.
  10. Drizzle with Greek yogurt (thinned with a splash of lime juice if desired) before slicing and serving.