Best 5 Kid Pleasing Taco Pizza Recipes

TACO PIZZA

Steps:

• Preheat the oven to 375 degrees.
• Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
• While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
• Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
• When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
• Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

4 CHEESE PEPPERONI PIZZADILLA

Steps:

• Preheat the broiler.
• Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano.
• Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side.
• Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano.
• Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella.
• Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas.
• Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil.

SKILLET TACO PIZZA

Steps:

• Preheat the oven to 525˚ (or the highest temperature available). Press and stretch the pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with flour and cover with a clean kitchen towel.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
• Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with flour and immediately add the pizza dough, stretching it as needed to completely cover the bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the crust is browned around the edges, 10 to 12 minutes. Let cool slightly.
• Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado and pico de gallo. Cut into wedges.

FAMILY-PLEASING PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside., Meanwhile, press pizza dough into a greased 13x9-in. baking dish. Brush with butter; sprinkle with Parmesan cheese and garlic powder. Layer with 1 cup mozzarella, sausage and tomatoes. Sprinkle with remaining mozzarella and Italian seasoning., Bake 20-25 minutes or until crust is golden brown and cheese is melted.

PIZZA CASSEROLE - EASY AND KID-PLEASING

Steps:

• Heat oven to 350.
• Cook noodles according to package directions. Drain and reserve.
• Meanwhile, cook ground beef, onion, and garlic over medium high heat for 6 minutes or until beef is no longer pink. Drain off excess liquid. Stir in oregano, salt, soup, 1/3 c water, and noodles. Remove from heat and add half the cheese. Spoon into 11x7 baking dish and sprinkle the remaining cheese over the top. Bake for 25-30 minutes until bubbly.
• Allow to cool for 5-10 minutes before serving.
• Note: since making this more often I tend to use Penzey's Pizza Seasoning instead of the spices, use extra cheese, and double all but the meat to freeze casseroles that are less "meaty.".