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Sheet Pan Taco Pizza

Sheet Pan Taco Pizza Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 567
Ingredients Method Notes

Ingredients
  

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 lb lean ground beef
  • 1 packet (about 1 oz) taco seasoning
  • 1 cup refried beans
  • 2 cups shredded Mexican blend cheese
  • 1 cup shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/4 cup sliced black olives (optional)
  • Sour cream and salsa, for serving

Method
 

  1. Heat oven to 375°F (190°C). Grease a 13x18 inch sheet pan. Press crescent dough into an even layer, sealing perforations. Prick all over with a fork. Bake 8 to 10 minutes until set and light golden at edges.
  2. In a skillet over medium-high heat, brown the ground beef, about 6 minutes. Drain fat. Stir in taco seasoning and amount of water directed on packet; simmer 3 to 4 minutes until thick.
  3. Spread refried beans over the par-baked crust. Top evenly with the taco meat, then the shredded cheese.
  4. Bake 10 to 12 minutes until cheese is melted and golden in spots, and crust is crisp. Cool on the pan 5 minutes.
  5. Scatter lettuce, tomatoes, and olives over the pizza. Drizzle with sour cream and salsa, cut into squares, and serve right away.

Notes

Let the pizza rest a few minutes after baking so the cheese firms up, but add the cold toppings just before slicing so they stay crisp. For extra flavor, warm the refried beans and stir in a spoonful of the taco seasoning liquid before spreading.