Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base.
Using store-bought pizza dough?
If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 inch (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates.
Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
Tex-Mex Taco Pizza
Ingredients
- 1 small red onion, quartered
- 2 naan flatbreads, preferably whole wheat
- 1 cup (250 mL) prepared salsa
- 1 cup (250 mL) shredded sharp cheddar cheese
- 2 cups (500 mL) cooked or canned black beans
- 1/2 cup (125 mL) pickled jalapeno slices (optional)
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) cilantro
- 1 tsp (5 mL) lime zest
- 1 Tbsp (15 mL) lime juice
- 1/8 tsp (0.5 mL) salt
- 2 cups (500 mL) shredded lettuce
- 2 plum (Roma) tomatoes, chopped
Nutrition
Per serving:
- calories428
- protein21 g
- total fat16 g
- sat. fat8 g
- total carbohydrates49 g
- sugars6 g
- fibre12 g
- sodium553 mg
Directions
01
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Lightly brush onion with oil and place on grill; heat until darkened and tender, turning a couple of times. Remove onion from heat and, when cool enough to handle, slice.
02
Brush both sides of naan with oil. Place on grill and heat until toasted on bottom sides. Remove naan from heat and spread salsa on toasted sides. Top with cheese, black beans, grilled onion, and pickled jalapeno (if using). Place back on grill for 2 minutes, or until cheese has melted.
03
Blend together sour cream, cilantro, lime zest, lime juice, and salt.
04
To serve, top pizza with lettuce and tomatoes. Drizzle with sour cream mixture.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
