Mexican style pizza

• 1 La Bella Romana Premade Pizza Crust

• 1 lb Seasoned Taco Meat

• ½ cup Refried Beans

• 1lb La Bella Romana shredded cheese blend (available in prepared foods)

• Optional Fresh Toppings: homemade pico de gallo, homemade guacamole, sliced black olives, fresh chopped cilantro

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1. Preheat: Preheat your oven to 450°F and place the crust on a baking sheet or pizza stone.

2. Cook meat: Cook taco meat until about 80% cooked and set aside to rest (will finish cooking in oven)

3. The "Sauce" Layer: Top the pizza crust with the refried beans and spread in a thin, even layer across the crust, leaving a small border for the handle.

4. Top the pizza: Generously cover the pizza with the shredded cheese and Spread your seasoned taco meat evenly over the bean layer (be sure to include some of the liquid from the meat to help incorporate the seasoning

5. Bake: Slide it into the oven for 10–12 minutes, or until the crust is crisp and the cheese is bubbly and starting to turn golden brown.

6. The Fresh Finish: Remove from the oven and let it sit for 2 minutes. Top with your fresh ingredients ( homemade pico de gallo, homemade guacamole, sliced black olives, fresh chopped cilantro) right before slicing so they stay crisp and cool.

Pro-Tips

• The "Double Deck" Option: If you want a "fast food style" Mexican pizza, use two large flour tortillas instead of a pizza crust. Crisp the tortillas in a pan first, layer the beans and meat between them, then top the second tortilla with sauce and cheese before baking.

• Extra Kick: Swap the cheese blend for Pepper Jack if you want a little more heat.

Saucy: Use enchilada sauce on top of or in place of refried beans

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