Taco Pizza

Recipe courtesy of Roots Handmade Pizza, Chicago, IL
Show: Pizza Masters Episode: Deep Dish Pizza? - Chicago, IL

Photo: Taco Pizza

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 15 min
YIELD: One 16-inch pizza


  • 1 1/4 pounds homemade or store-bought pizza dough, at room temperature
  • Flour, for dusting
  • Cornmeal, for dusting
  • 1 cup tomato-based pizza sauce
  • 1 cup local pork sausage, cooked and ground twice
  • One 1.25-ounce package taco seasoning
  • 2 cups shredded low-moisture mozzarella
  • 1/4 cup shredded sharp Cheddar
  • 1 cup shredded iceberg lettuce
  • 3/4 cup diced tomatoes
  • 2 heaping handfuls taco-seasoned chips
  • Taco sauce, for serving
  • Sour cream, for serving
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      Preheat the oven to 450 degrees F. with a pizza stone on the middle shelf.

      Roll out the dough on a lightly floured surface to a 16-inch circle.

      Lightly dust a pizza peel with cornmeal and place the pizza crust on the peel.

      Spoon the pizza sauce onto the center of the crust and spread evenly with the back of a ladle, leaving 1 inch of the outer crust unsauced.

      Toss the cooked and drained sausage with half of the taco seasoning package. Scatter the seasoned sausage evenly over the sauced crust.

      Evenly scatter the mozzarella over the sausage. Scatter the Cheddar over the top of the mozzarella layer.

      Slide the pizza onto the pizza stone and bake until the crust is crisp and the cheese is melted, about 12 minutes. Remove from the oven, and sprinkle the remaining half of the package of the taco seasoning on top of the pizza.

      Let the pizza rest for 5 minutes. Using kitchen shears, cut the pizza in half and then cut each half into 1 1/2-inch strips.

      Evenly scatter the lettuce on top of the pizza. Then evenly scatter the tomatoes on top of the pizza. Slightly crush the taco-seasoned chips and cover the entire top of the pizza with them.

      Serve with taco sauce and sour cream on the side.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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