I had a lot of leftover Frijoles de Olla from class that needed to be used up, but I didn’t want to make soup with it because it’s a balmy 70°F here. Taco Pizza to the rescue! I refried some of the beans and added them as the “sauce”. It was a hit and I got a huge thumbs up on the ancho garlic crust.
- Heat a large skillet over medium heat and brown the turkey until no longer pink. Add the spices, seasonings and ancho chile paste and toss to coat. Reduce heat to low and cover, simmering for 10 minutes.
- Preheat oven to 400°F and heat a pizza stone on the middle rack.
- Using you knuckles, gently spread the dough ball and shape your pizza crust. Carefully remove the stone from the oven and sprinkle liberally with the cornmeal. Place the crust over the cornmeal and spread the refried beans over top. Sprinkle on the cheese, taco meat, and chopped vegetables.
- Bake on the middle rack for 20 minutes or until dough is golden and cheese is golden brown and bubbly. Sprinkle the cilantro or parsley over top.
- Cut, serve and enjoy!
Looking for a side dish? Try one of these recipes!