Simple Sourdough Taco Pizza (Easy Homemade Recipe)

We have pizza a lot in our home. This sourdough taco pizza has been one of our favorites yet! From the tangy sourdough crust to the spicy taco toppings, this pizza is sure to please!

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Why you’ll love this taco pizza recipe

Tangy Sourdough Crust – The sourdough crust makes this pizza much more flavorful with its signature tang. Made with my sourdough pizza crust recipe, this pizza is one of our favorites!

Perfect for family pizza night – This pizza will amp up pizza night in your home! The perfect marriage of taco Tuesday and pizza night!

Easy Recipe – You can make this pizza crust ahead of time and put it in the freezer making this a recipe that can be made quickly on busy weeknights.

I prefer to use my sourdough pizza dough recipe: LINKED HERE But, you can use your favorite crust.

If you have a sourdough starter, I highly recommend trying the sourdough crust, though!

Why Sourdough?

Ingredients you will need for this recipe

For the Pizza Crust

• 1/2 cup active sourdough starter
• 3/4 cup water
• 1 tsp salt
• 3 cups flour – You can use all purpose flour, bread flour, or fresh milled flour. I use hard white wheat.

To make the taco topping

• 1/2 pound hamburger meat
• 1 green pepper, sliced
• 1 onion, sliced
• 4-5 mushrooms, sliced
• 2 tsp taco seasoning
• 6-8 tbsp salsa
• salt to taste

For complete ingredient amounts, see recipe card below

Looking for more sourdough recipes? CLICK HERE!

My favorite tools for Sourdough

To mill my own wheat berries for flour, I use the Nutrimill Grain Mill

To knead my sourdough bread dough, I use the Nutrimill Artiste Mixer

I use a QUARTER SHEET PAN for this recipe, however you can use a cast iron skillet or pizza stone.

For frying my taco seasoning, I use a CAST IRON SKILLET

How to make Sourdough Taco Pizza

To make the pizza, start the crust the morning of the day you want to make it, or make the dough for the crust up to several days before and store in the fridge until you are ready to use it.

To make the crust

1. The morning before you want to make pizza for dinner, add the starter, room temperature water, salt, and 2 1/2 cups of the flour to the bowl of your stand mixer with a dough hook attachment. Start the mixer and slowly add the remaining half cup of flour. You can also mix in a large mixing bowl and hand knead the dough.
2. Let knead for 10-15 minutes or until it becomes glossy and very stretchy. The goal is for the dough to pass the windowpane test meaning a small piece of the dough can be stretched very thinly without breaking.
3. Roll into a tight ball and place the ball of dough in a lightly greased large bowl, cover with plastic wrap, and let the dough rise for 4-8 hours for the bulk fermentation.

Preheat the oven to 425 degrees F.

To make the topping

1. Slice the veggies to approximately the same size.
2. In a large skillet over low to medium heat, sauté the veggies until just starting to soften.
3. Add the hamburger meat to brown and add 2 teaspoons of taco seasoning. After the mixture is cooked well, taste for salt and add to your liking.
4. Press the crust onto a baking pan or pizza pan. I use a 9×12 baking sheet for my pizza, however you can use a pizza stone or cast iron skillet.
5. Top the crust with 6-8 tablespoons of salsa and spread out evenly.
6. Add the meat and veggie mixture and spread out evenly over the salsa.
7. Top with shredded cheese. I use cheddar cheese but you can use whatever kind of cheese you like.
8. Bake in preheated oven for 20-25 minutes or until the cheese is golden brown and the crust is crispy around the edges.
9. Allow to cool for 5 minutes before slicing.

Top with shredded lettuce, sour cream, and avocado.

Storage

Store the leftover pizza in an airtight container in the fridge for 3-4 days.