No matter the occasion, pizza is always a winner in my house. Whether I keep it simple with just cheese or go gourmet, topping my pizza with goat cheese, caramelized onions, crushed marcona almonds and preserved figs, people will flock to the table for a slice. This taco pizza swaps traditional yeast dough for a light and crispy puff pastry crust. The pizza sauce is spiked with salsa and topped with Mexican cheese and black olives. You can serve this pizza just as the recipe recommends but I like to take it one step further by topping it with shredded lettuce, fresh chopped tomatoes, pickled jalapenos and chunks of avocado.
Courtesy of Campbell's Kitchen
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3/4 cup Prego® Pizzeria Style Pizza Sauce
1/4 cup Pace® Picante Sauce
3/4 cup shredded mozzarella cheese (about 3 ounces)
3/4 cup shredded Cheddar cheese (about 3 ounces)
1/4 cup sliced pitted black olives
Step 1: Heat the oven to 400°F.
Step 2: Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes or until the pastry is golden brown.
Step 3: Stir the pizza sauce and picante sauce in a small bowl. Spread the sauce mixture on the pastry to within 1/2 inch of the edge. Top with the cheeses and sprinkle with the olives. Bake for 5 minutes or until the cheese is melted.
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