Special thanks to our pizza friends at Gozney for allowing us to share this original recipe by Jhy Coulter our 2026 Grilling for Gold recipe tour visits Mexico during May.
Everything you love about Tacos, on a pizza. This pie by Jhy Coulter is packed full of Mexican flavours, taking inspiration from a well-known taco-joint.
BE SURE to check out the latest in Gozney Pizza Ovens:
- Tread,
- Arc XL or
- NG Dome Gen 2
Cook Time: 30 Minutes + Dough Prep
- INGREDIENTS:
- Refried Beans (213g)
- Ground Beef (226g)
- Enchilada Sauce (236g)
- Ground Cumin
- Garlic Powder
- Chili Powder
- Dried Oregano
- Cinnamon
- Black Pepper
- Salt
- All Purpose Flour
- Olive Oil
- Vegetable Broth
- White Vinegar
- Tomato Paste
- Sour Cream (113g)
- Spring Onions (28g)
- Colby Jack Cheese or Monterey Jack or Cheddar (128g)
- Taco Seasoning Packet (1 packet)
- Diced Tomatoes (113g)
INSTRUCTIONS:
- Make your taco meat mix, by heating ground beef and taco seasoning in a hot cast-iron pan. Cook at around 300°C/572°F in your Gozney Tread, Arc XL or NG Dome Gen 2 until browned through.
- Next, heat up your refried beans in a saucepan (adding a little water to soften them).
- To assemble, spread a thin layer of refried beans along the base of your pizza dough and top with a layer of enchilada sauce.
- Once you have your bean and sauce base, add your cheese. Go light on your base ingredients, or it will weigh down the dough.
- Add the taco meat and place the pizza in your Gozney Pizza Oven at 400°C/752°F.
- After cooking fully, garnish with fresh diced tomatoes, spring onions, and drizzle of sour cream. YUM!
