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Taco Pizza


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Rate this recipe 4.6/5 (15 Votes)
Taco Pizza 0 Picture


  • 3 3
  • links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed
  • 1/2 1/2
  • cup canned Old El Paso® enchilada sauce
  • 1 1
  • can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
  • 2 2
  • cups shredded Mexican cheese blend (8 oz)
  • 2 2
  • medium plum (Roma) tomatoes, chopped
  • 1 1
  • medium yellow bell pepper, chopped (1 cup), if desired
  • 1/4 1/4
  • cup chopped fresh cilantro or green onions, if desired



Step 1

Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.

Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows.
Makes 6 servings (3 pieces each)

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