Time 50m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake at 450° for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives.
Time 40m Number Of Ingredients 13 Steps:
First, prepare the dough using my Homemade Gluten-Free Pizza Crust Recipe (click for the recipe) or use a store-bought pizza crust. Check the recipe notes below for the tortilla version. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a large baking sheet with greased parchment paper. Transfer the Refried Beans to a bowl and add a splash of water to make the mixture spreadable. Add all spices (cumin, paprika, garlic powder, cayenne pepper). Chop/dice/slice the onion, pepper, and jalapeño. Transfer the pizza crust onto the lined baking sheet and add a thick layer of refried beans. Put the veggies, jalapeño, and corn on top. Finally, add a generous layer of vegan cheese (I added my Vegan Cheese Sauce). Sprinkle with salt and bake the pizza in the oven until crispy, about 20 minutes. Enjoy!
Time 1h Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan. Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside. In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned. While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.
Time 35m Yield 4-6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine biscuit mix and cornmeal. Add water and mix well. Press onto the bottom and up the sides of a greased 12-in. pizza pan. , Bake at 400° for 10 minutes or until edges are lightly browned. Cool. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. stir in the water, chilies and taco seasoning; bring to a boil. Simmer, uncovered, for 5 minutes. , Spread beans over crust. Top with beef mixture. Sprinkle with cheese. bake at 400° for 10 minutes longer or until the crust is golden and cheese is melted. Top with lettuce, tomato and onion.
Time 30m Yield 8 servings Number Of Ingredients 12 Steps:
Preheat a grill over high heat. Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside. Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it’s ok if it’s not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes. Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza.
Time 45m Yield 8 Number Of Ingredients 18 Steps:
Cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet. Stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes. Preheat an oven to 350 degrees F (175 degrees C). Place the prepared pizza curst on a baking sheet. Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth. Spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside. Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce. Scatter the ground beef mixture over the layer of sauce. Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend. Bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes. Top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup Mexican-style shredded cheese blend. Serve with the reserved sauce, sour cream, and 1 cup salsa.
More about “refried bean pizza recipes”
Time 45m Yield 8 Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper. Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one. Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
