Taco Salad Pizza

I have to be honest with you. Today I have a little bit of writer’s block… or I guess blogger’s block, since I’m not technically a writer.
We’re halfway through the week and this is just the second recipe I have ready for my list of Superbowl hits. I’ve got a few other ideas, like pesto quinoa, that I am really excited to share. But, I just haven’t had a chance to make it yet.  Don’t worry; it’s on tonight’s menu.
Today’s recipe was inspired by a pizza I got almost every time I visited Antonio’s on Northgate in College Station. Whether I was eating it at 2 in the morning or at lunchtime in between classes, it was always my favorite.  Surprisingly though, I’ve never tried to recreate it. Until now that is.
I present to you…Taco Salad Pizza!
Oh boy is it ever good.  In real life, I don’t even like sour cream. You would never catch me putting it on a potato. But, sour cream is 100% right on this pizza.  Dollop it on right after the pizza comes out of the oven, along with a variety of other toppings. Pizza heaven. 
Taco Salad Pizza

1 pizza dough
2 tbsp olive oil
1 batch guacamole
1/2 jar roasted red bell peppers (Mezzetta)
1/2 jar jalepeno pepper and onion (Mezzetta)
1 large chicken breast
1 small can black olives
1 cup Mexican Blend Cheese
8 small dollops low fat sour cream
1 cup romaine lettuce, shredded
1/2 cup crushed tortilla chips
1/2 cup salsa
3 avocados, ripe
1/2 red onion
1 roma tomato
1 garlic clove
1 jalepeno
Handful of cilantro
1 tsp cumin
1/2 tsp cayenne
1/2 tsp pepper
1 lime juiced
Preheat oven to 500 degrees
Chop chicken breast into small strips and marinate in jalepeno pepper and onion mixture.  Let sit for about 30 minutes.  While this is marinating, prepare the guacamole and pizza dough.  I used to make homemade pizza dough, but then discovered a grocery store that sells frozen whole wheat dough (very similar to the Trader Joes stuff), so that is my go-to now.  
For my guacamole, I mash the avocados in a medium size bowl. Then, in a food processor, add tomatoes, onion, jalepeno, garlic and cilantro. Pulse until everything is diced.  Mix this into the avocados.  Add lime juice, spices, salt and pepper. Adjust to taste.
Roll our your pizza dough on a pizza stone (or cookie sheet).  Cover pizza dough with guacamole. 
Add roasted red bell peppers and black olives.  Meanwhile, saute chicken breast over medium heat in a skillet for about 8 minutes. You want it to be pretty much cooked.
Once chicken is cooked, add to the pizza.  Sprinkle with cheese.  Bake for about 12 minutes, or until crust is crispy and brown.

Remove pizza from oven.

 Add sour cream, lettuce, salsa, and tortilla chips before serving; this really creates that “taco salad” part.

Slice pizza into triangles or small squares.  Squares makes it much easier to serve to a large crowd. If you are having a smaller party, go with the triangles. Your guests are going to want a larger piece. I promise. The toppings you can add are endless. It would be dreamy with some jalepeno ranch drizzled on at the end. Homemade pico de gallo would be pretty snazzy also.  You can also ditch the chicken and add black beans to make it vegetarian.  See… endless possibilities!

We’ve got quite the menu going for Superbowl parties over here.  The roasted red bell pepper mini tarts I wrote about on Monday have been a major hit with all who have tried them. And this pizza went over quite well last night.  I’ve got high hopes for the pesto quinoa dish for tonight.  Any dessert ideas? Last year I made heath bar blondies that were absolutely to die for. I’ve got a lot of work to do to come up with something that can outdo blondies. But don’t worry, I’m up for the challenge.

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