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Ingredients
- 5 Thin Crust 6-inch Pizza Crust
- 8 oz Jar Classico Traditional Basil Pesto
- 7.5 oz Jar Sun Dried Tomatoes
- 8 oz Creamy Goat Cheese
Directions
- Pre-heat your oven to 425 degrees F.
- Slice the sun dried tomatoes into strips, about 2 to 3 tomatoes per pizza.
- Spread 2 Tbs of pesto from edge to edge, covering the pizza crust.
- Top the pizza with the sun dried tomato and place pieces of the goat cheese around the pizza, about 1.5 oz per pizza.
- Either on the rack, a pizza stone, or pizza pan, cook the pizzas in the oven for 8 to 10 minutes.
- Remove the pizzas and place on a rack if possible to keep the crust crispy for 3 to 4 minutes.
- Slice the pizza and serve.
Ingredients
- Dough
- Taco Sauce
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Jack Cheese
- 1 Cup Leftover Taco Meat
- 1 Cup Chopped Lettuce
- 1/2 Cup Diced Tomato
- 1/4 Cup Sliced Jalapenos
- Optional – black olives and any other topping desired
Directions
- Pre-heat your oven and pizza stone to 400 degrees (heat your stone for 30 minutes). Without a pizza stone, pre-heat your oven to 450 degrees.
- Spoon a thin layer of taco sauce on the pie crust. Spread the layer of taco sauce with a spoon all the way to the edge of the pie crust.
- Mix the shredded cheeses and layer the pie crust from edge to edge with the mixed cheese.
- Spread the taco meat, lettuce, tomato and jalapenos evenly across the pizza pie. Add your optional toppings at this time (i.e. black olives).
- Bake on a pizza stone for 8 minutes at 400 degrees or on aluminum foil on the top rack at 450 minutes for 8 minutes.
- Broil the pizza for 2 to 3 minutes to finish the cook.
- Remove the pizza, let it cool for 10 minutes and cut into squares.
- Serve alone or with a side of sour cream. Enjoy!!