Bruschetta Chicken

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping inspired by my bruschetta. I love this recipe and know you will, too!

tomato bruschetta topping on chicken

Bruschetta Chicken | A Favorite Dinner

This Bruschetta Chicken made its way around the web when I first posted it last week for dinner. Lots of people were sharing the picture because they were THAT excited about this ever-popular recipe. Now, all you lovely readers can actually share the prettier pictures with accompanying recipe to boot!

Main Ingredients Needed

This recipe is a relatively healthy one that only requires minimal (but flavorful!) ingredients.

  • Roma Tomatoes – fresh and slightly tangy, Roma tomatoes are the perfect type for bruschetta chicken.
  • Garlic + Fresh Basil – garlic and basil to complement the tomatoes.
  • Chicken – simple cooked chicken for a bright and fresh meal.
  • Balsamic Glaze – I love to top this meal with a balsamic glaze, it perfectly rounds out the flavors in this Italian-inspired dish.

Variations

This Bruschetta Chicken recipe is a simple one, but don’t let that deter you from customizing it for a little more flavor. Here are some ideas to get you started:

  • Parmesan Cheese: feel free to top this dish with parmesan cheese.
  • Red Onions: these can be added to the bruschetta to add some punch.
  • Italian Seasoning: try adding this to the chicken while it cooks. More herbs equals more flavor.
bruschetta chicken on white plate

How to make Bruschetta Chicken

For full details, including increments, see the recipe card down below!

Step 1: Make the Bruschetta Topping

Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.

Step 2: Brown the Chicken

Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.

Step 3: Drizzle with Balsamic Glaze

Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!

tomato bruschetta topping on chicken

How to Serve Bruschetta Chicken

Here are some traditional items to serve with this meal:

Low Carb Options

Or if you are sticking to a low carb diet, here are some tasty alternatives:

  • zucchini noodles
  • cauliflower rice
  • asparagus

More Recipe to Try!

And that’s it! Bruschetta Chicken, a simple 30 minute meal perfect for those busy weeknights.

The printable recipe card is down below, save/print/bookmark this page 🙂

tomato bruschetta topping on chicken

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Bruschetta Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping
Course Dinner
Cuisine American
Keyword bruschetta chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 serving
Author Lauren

Ingredients

for the bruschetta topping-

  • 4 roma tomatoes diced
  • 1 small clove garlic grated
  • 10 basil leaves chopped
  • salt & pepper to taste
  • 4 chicken cutlets

Instructions

  • Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
    diced tomatoes, garlic and basil in glass bowl
  • Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
  • Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
    bruschetta chicken on white plate

The post Bruschetta Chicken appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

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A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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Italian Wedding Soup

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Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

Margherita Pizza

A perfectly crispy and chewy crust that is topped with a homemade tomato sauce, melty mozzarella cheese, fresh basil, a sprinkling of sea salt, and a drizzle of olive oil. This is the ultimate Margherita Pizza recipe! Crack out that Pizza Dough and try this delicious classic!

baked margherita pizza on cutting board

Ever since we moved out of NYC, Gordon and I have been dying to eat some amazing pizza. Since Margherita Pizza was our favorite, its the one we’ve been trying to perfect first and I’m so excited to be sharing this recipe with you today. New York knows they make pizza well and there are SO many pizzerias that have great pies. Our favorite pizzeria in the city was steps away from our last apartment and mama, was it good. So, we’ve been using our memories and tastebuds as a guide and gotten as close to the original as one can at home. I hope you come to love this recipe and become master pizza makers in the process.

But First, What is Margherita Pizza?

Margherita Pizza is not to be confused with a margarita…as in the drink. Two totally different things! The name Margherita actually comes from Italian royalty, technically Margherita of Savoy, the Queen of Italy. Word on the street is she was tired of the French food she was being served on a trip to Naples, so the most famous pizza maker of the time in Naples, was then asked to make her a pizza. And thus the Margherita Pizza was born.

There is more to the story, but that’s basically all you need to know.

hand holding can of san marzano tomatoes

Main Ingredients Needed

Here’s everything you’ll need to make Margherita Pizza. Because this is a such a simple recipe with very few ingredients, the quality of those ingredients is what is most important.

For the Sauce

While I tried making this recipe with just the San Marzano Tomatoes, I found adding a few simple ingredients to help bring out that tomato flavor was best.

  • San Marzano Tomatoes – I chose to use San Marzano Tomatoes for their authentic quality and taste (you can read all about it here). This is the brand I used and have loved them!
  • Olive Oil – to make the sauce a little saucier and to add some silkiness.
  • Garlic – for flavor.
  • Sugar – to cut the acidity from the tomatoes.
  • Salt + Pepper – season to taste!

Toppings

A Margherita Pizza always will have fresh basil and fresh mozzarella.

  • Fresh Basil Leaves – these are placed right on top of everything else (whole or sliced)! They add a fresh quality to the dish.
  • Fresh Mozzarella Cheese – Cut into thin slices or broken into pieces to place on the pizza. BelGioioso is the brand I used and is widely available.
  • Sea Salt + Olive Oil – these are optional finishing toppings for the baked pizza. While they are optional, I’d highly recommend them!

Variations

Margherita Pizza is so so so good all on it’s own, but if you are looking to spice this recipe up, feel free to use some of these ideas:

  • Smoked Mozzarella: this is seriously some yummy stuff that elevates the whole dish.
  • Herby Pizza Dough: consider adding Italian Seasoning (a mix of herbs) to your pizza dough, that way, even the crust is packed with flavor.
  • Grill Your Pizza: have you ever tried grilling pizza before? Let me tell you it’s life-changing. Luckily for you, I have a whole how-to on grilled pizza.
diced fresh mozzarella cheese on paper towels

How to Make Margherita Pizza

For full details on how to make Margherita Pizza, see the recipe card down below 🙂

Step 1: Preheat Oven and Pizza Stone

Move the oven rack to the very bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat the oven to as hot as it will go: usually 500-525 degrees F. Once the oven is preheated, keep the stone in there for an extra 30 minutes to ensure it is hot.

Step 2: Make the Sauce

Empty a can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar, and salt. Pulse until mostly smooth, but still has a texture with a few small chunks.

A Note About This Fresh Pizza Sauce

The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

spreading margherita pizza sauce onto pizza dough

Step 3: Prep Mozzarella and Basil

Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.

Step 5: Form Your Pizzas

Stretch and roll pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce.

Transferring that Pizza onto the Hot Stone

Use extra flour and cornmeal to keep the dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone. Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily. Here is a great pizza peel that works perfectly.

unbaked margherita pizza on plate

Step 6: Bake

Add a thin layer of pizza sauce to the dough (less is more). Again, you’ll have to test this out to see what you like best and how it bakes up for you with your oven and pizza stone.

Top with fresh mozzarella and transfer to the hot pizza stone. Bake until bottom crust is browned and crispy and cheese is hot and bubbly. For us, that was 7 minutes exactly.

Step 7: Cool, Garnish and Serve!

Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil, and a light sprinkling of sea salt. I used Maldon Sea Salt Flakes and they really did such a nice job! Do not use table salt..it won’t give you the same taste or effect. Cut and serve immediately.

cut margherita pizza on cutting board

While I still miss the classic Margherita Pizza slices I used to get weekly from the corner pizzeria shop in NYC, this is a close second. Use my directions to make some of the best homemade pizza ever.

Helpful Tools for Homemade Pizza

Pizza Stone. Take your pizza to the next level with a pizza stone! If you want that delicious crispy bottom you find at pizzerias, a pizza stone is the way to do it. This is the one I recommend. If you don’t have a pizza stone or don’t want to invest in one, consider getting large tiles from the hardware store. They work just the same. Upside down cookie sheets will also work in a pinch, but not in the same way because they don’t hold their heat quite as well as a thicker stone would.

Pizza Peel. This will make transferring pizza to the hot stone so much easier! Yes, you can absolutely get by without it, but one you have it you’ll wonder why you didn’t get one sooner. This is the one I recommend. Alternately, use a large, flat plate dusted with cornmeal for easy transferring. Once the pizza is baked, use a large spatula to remove to a cutting board.

Pizza Cutter. This obviously makes cutting pizza so much easier. Again, you don’t HAVE to get one to have success. It’s just nice to have. This is the one I recommend. Alternately, use a knife or kitchen shears.

More Italian Dishes to Try!

Be sure to check out these other Italian dishes too!

The printable recipe card is down below! Save it because it’s a good one 🙂

baked margherita pizza on cutting board

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Margherita Pizza

Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
Course Dinner
Cuisine Italian
Keyword margherita pizza, margherita pizza recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 547kcal

Ingredients

For the Sauce*

  • 28 oz can San Marzano Tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • salt & pepper to taste

For the Pizza

  • 12 fresh basil leaves whole or chopped
  • 8 oz fresh mozzarella cut into cubes
  • coarse sea salt + olive oil

Instructions

  • Move oven rack to the bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat oven to 525 degrees or as high as it will go. Once oven is preheated, keep stone in there an extra 30 minutes to ensure it is hot.

Make the Sauce

  • To make the sauce, empty can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar and salt. Pulse until mostly smooth, but still has texture with a few small chunks.
    pouring margherita pizza sauce into bowl
  • Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
    diced fresh mozzarella cheese on paper towels

Form the Pizzas

  • Stretch pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce. Use extra flour and cornmeal to keep dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone.

    Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily.

    risen pizza dough in bowl
  • Add a thin layer of pizza sauce to the dough (less is more).
    spreading margherita pizza sauce onto pizza dough

Bake

  • Top with fresh mozzarella and transfer to the hot pizza stone. Bake 7 minutes or until bottom crust is browned and crispy and cheese is hot and bubbly.
    unbaked margherita pizza on plate
  • Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil and a light sprinkling of salt. Cut and serve.
    baked margherita pizza on cutting board

Notes

*The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

*If your oven only goes to 500 degrees, you’ll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.

*If your crust it too thin, it won’t get very crispy because of the sauce and moisture in the cheese. It’s better to err on the side of thicker than thinner.

Nutrition

Calories: 547kcal | Carbohydrates: 71g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1438mg | Potassium: 631mg | Fiber: 6g | Sugar: 17g | Vitamin A: 873IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 6mg

The post Margherita Pizza appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Taco Pizza Recipe {with Doritos!}

Bring your Friday pizza game up a few levels with this homemade Taco Pizza. Super tasty and healthier than you think thanks to all the beans and veggies! Yes, I top the whole pizza with Doritos (because WHY NOT) but that is optional.

taco pizza on baking sheet

Taco Pizza | Taco Tuesday and Pizza Friday Unite!

I am in love with this Taco Pizza and I don’t care who knows it! While I have been making this version of pizza for a while, it’s lived on my site for a long time!

To make this (or any other pizza) I used my Homemade Pizza Dough Recipe, threw on some taco toppings {basically, everything Mexican-ish taken from my fridge} and baked it up. I added lots of fresh veggies overtop to give it that Taco Salad feel and served. I love fresh and cold ingredients on top of a piping hot pizza!! And Doritos. That was a little unexpected twist that I now am head over heels for. Who knew Doritos on a pizza would be so amazing. Um, I did. Obviously.

Anyways, this is our new favorite pizza and have a feeling it might be yours too 🙂

Main Ingredients Needed

Just a few ingredients are needed to start this Taco Pizza! Use what you have on hand and it’ll be just as tasty.

  • Pizza Dough – buy store-bought or make pizza dough yourself! (I prefer a homemade pizza crust).
  • Mild Southwest Salsa – this is what I used but if you have a favorite salsa, use that!
  • Mozzarella + Cheddar Cheese – both are used for creaminess and flavor.
  • Black Beans – these are full of fiber and super yummy! Feel free to replace it with pinto beans if you like those better.
  • Taco Meat – I use turkey taco meat but you can replace ground turkey with ground beef. I also have a great chicken taco meat recipe too.

Love Tacos? Here are a few more recipes to try: Baja Fish Tacos, Taco Casserole, Easy Taco Soup, and Taco Sloppy Joes.

baked taco pizza

Next comes all of the toppings! Two I would say are non-negotiable, but everything else is optional 🙂

  • Doritos: Nacho Cheese Doritos to be exact. These complete the taco experience and bring such a yummy crunch to the whole thing.
  • Bolthouse Cilantro Avocado Dressing: I LOVE this dressing. It’s light, creamy, and perfectly complements the pizza.
  • Lettuce
  • Tomatoes
  • Cilantro
  • Avocado
  • Lime Juice
  • Sour Cream
taco pizza topped with lettuce and tomato

How to Make Taco Pizza

There’s not much to making this Taco Pizza recipe. Prep for the oven, bake and prepare toppings then once the pizza is ready load on the toppings and serve! For full details, including increments, see the recipe card down below.

Step 1: Prep + Make Your Taco Pizza!

Preheat oven to 475 degrees. Spread out pizza dough to cover pan.

Spread salsa overtop. Sprinkle with beans, taco meat, mozzarella, and cheddar cheeses.

Step 2: Bake and Prepare Toppings

Bake 10 minutes or until cheese is bubbly and the bottom of the crust is golden brown.

While pizza is cooking, dice tomatoes, and chop lettuce.

Step 3: Top and Serve!

Remove from oven and top with any desired toppings, such as lettuce, tomatoes, cilantro, and Doritos.

Cut into squares and serve.

More Pizza Recipes to Try!

Our tradition of Pizza Friday’s lives on! Check out these other recipes too:

slice of taco pizza on white plate

Pin it, print it, bookmark this page! Taco Pizza is so worth the time and effort I promise you, your family will love it.

The printable recipe card is below, enjoy 🙂

taco pizza on baking sheet

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Taco Pizza

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Taco Salad Pizza is super tasty and surprisingly healthy! I especially love the little crunch you get from the crushed Doritos.
Course Dinner
Cuisine Mexican
Keyword Taco Pizza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 560kcal
Author Lauren

Ingredients

  • 1 pound pizza dough
  • 1 cup mild southwest salsa
  • 2 cups mozzarella cheese grated
  • 1/2 cup black beans 1 can, drained
  • 1/2 pound taco meat I used turkey
  • 1/2 cup cheddar cheese grated

any desired toppings:

  • 1 1/2 cups iceberg lettuce shredded
  • 2 whole roma tomatoes diced
  • cilantro
  • 1 cup Doritos crushed
  • Bolthouse cilantro avocado dressing

Instructions

  • Preheat oven to 475 degrees. Spread out pizza dough to cover pan.
    pizza dough on baking sheet
  • Spread salsa overtop. Sprinkle with beans, taco meat, mozzarella and cheddar cheeses.
    unbaked taco pizza on baking sheet
  • Bake 10 minutes or until cheese is bubbly and bottom of crush is golden brown.
    baked taco pizza
  • While pizza is cooking, dice tomatoes and chop lettuce.
    chopped tomatoes and lettuce on cutting board
  • Remove from oven and top with any desired toppings, such as lettuce, tomatoes, cilantro and Doritos.
    taco pizza topped with lettuce and tomato
  • Cut into squares and serve.
    taco pizza on baking sheet

Nutrition

Calories: 560kcal | Carbohydrates: 56g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 1253mg | Potassium: 381mg | Fiber: 4g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 4mg

The post Taco Pizza Recipe {with Doritos!} appeared first on Lauren’s Latest.

Originally posted at Laurens Latest