TACO SALAD PIZZA

Taco Salad Pizza image

Provided by Catherine McCord

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

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1 tablespoon olive oil, plus more for greasing
1 pound refrigerated pizza dough, at room temperature
1 cup canned refried beans
1/2 cup salsa
2 cups shredded Cheddar, mozzarella and/or Monterey jack cheese (see Cook's Note)
One 12-ounce package plant-based ground meat alternative, such as Impossible Burger (see Cook's Note)
1 small red onion, diced
1 1/2 teaspoons taco seasoning mix
1/2 teaspoon kosher salt
1/2 cup chopped romaine lettuce
1 avocado, diced
1/4 cup sour cream (see Cook's Note)
2 tablespoons cilantro leaves
Sliced radishes
Diced tomatoes

Steps:

Preheat the oven to 425 degrees F.
Lightly grease a rimmed baking sheet with olive oil and stretch the dough to fit the size of the baking sheet (about 16 by 11 inches). Alternatively, you can press it into a large circular pizza pan or 12- to 15-inch cast-iron skillet.
In a medium bowl, stir together the refried beans and salsa until thoroughly combined. Spread on top of the pizza dough and sprinkle with the cheese.
Bake until the crust is golden and the cheese is bubbly, 18 to 20 minutes.
While the pizza is baking, heat a large sauté pan over medium-high heat. Add the 1 tablespoon olive oil, the plant-based meat, red onion, taco seasoning and salt. Cook, breaking apart the meat with a spatula, until browned and the moisture has evaporated, about 12 minutes.
When the pizza has finished baking, top it with the plant-based meat, lettuce, avocado, sour cream, cilantro and other desired toppings.