Taco Braided in a Pizza Crust
This taco braid became a family favorite fast. Jerett called it “two awesome things made even awesomer!” It’s taco night wrapped in pizza crust, and I recommend doubling it if you’re feeding a crowd.
A QUICK NOTE
A pre-rolled crust on parchment makes the braiding and transfer much easier. The step photos below show where to cut and fold the dough.
BAKE TIME
About 25 minutes, plus time to cook the filling
INGREDIENTS
1 refrigerated pizza crust, preferably pre-rolled on parchment
1 tablespoon olive oil
½ cup chopped onion
½ bell pepper, chopped
1 pound ground beef
1 packet low-sodium taco seasoning
½ cup water
1 cup shredded Mexican blend cheese, divided, plus more for serving if desired
1 tomato, diced, plus more for serving if desired
1 tablespoon butter, melted
2 cups chopped romaine lettuce
Taco sauce or salsa, for serving
DIRECTIONS
1. Set out a rimmed baking sheet and preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 3–5 minutes.
3. Add the ground beef and cook until browned. Stir in the water and taco seasoning. Reduce the heat to low and simmer for 5–7 minutes.
4. Roll the pizza dough out on its parchment into a rectangle. Using a knife or pizza cutter, cut strips about 1½ inches wide and 3 inches long along both long sides, leaving the center intact. Leave about 1 inch uncut at each end.
5. Spoon the beef mixture down the center. Top with ¾ cup of the cheese and the diced tomato. Fold one short end up, then cross the first two strips over the filling. Continue crossing strips from opposite sides. Fold up the far end and secure it with the last two strips. Brush the top and sides with melted butter.
6. Lift the parchment onto the baking sheet and sprinkle the remaining ¼ cup cheese over the top. Bake for about 25 minutes, until golden brown.
7. Let cool for a few minutes. Top with romaine, extra tomato and cheese if desired, and serve with taco sauce or salsa.
