Street Taco Pizza
No need to choose between tacos or pizza! This Street Taco Pizza recipe brings you all your favorite taco flavors on a delicious thin crust!Jump to Recipe
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I am absolutely terrible with decisions, especially when it comes to food. All those memes about not knowing where to go eat? Those are about me.
I love tacos. I also love pizza. So, when trying to decide what to make for dinner one night years ago I came up with this brilliant idea. Why decide? I can have two of my favorite things!
What are Street Tacos?
Street Tacos are a favorite in Southern California. Arguably the best tacos are the super simple carne asada street tacos. They consist of tender carne asada, white onions, cilantro, and cotija cheese on a soft corn tortilla, served with a slice of lime. These are the flavors that inspired this recipe.
How do I make Street Taco Pizza?
To start off, you’ll need pizza dough. I prefer homemade and use my own recipe for Thin Crust Pizza Dough, but if you don’t have the time to make your own store bought will work as well. I have found for these flavors that thin crust works best.
Before rolling out your dough, you’ll want to prepare all of your toppings. I like to start by making the sauce so the flavors have plenty of time to meld. Blend the peeled and deseeded tomato, Roasted Garlic, and half of the cilantro in a mini food processor or blender. If the sauce seems too thick you can add some olive oil until your desired consistency is reached. Once blended set aside so the flavors can meld.
While your sauce marinates fire up the grill to precook the carne asada, since the assembled pizza will cook faster than the meat. Grill the carne asada on high heat for about two minutes on each side. Let it rest for five minutes and then chop the meat into small cubes and set aside.
Last but not least, prepare the rest of the toppings; shred the jack cheese, crumble the cotija, clean and chop the cilantro, and slice the onion.
Now you’re ready to assemble! Roll out the dough and place it on a pizza peel dusted with cornmeal. The cornmeal will help to keep the dough from sticking, which makes it easier to slide onto the grill. (The cornmeal is ESSENTIAL, trust me.)
While your grill is preheating on high, prepare the pizza. Gently spread the sauce over the base of the dough, leave about an inch around the outside for the crust. Next, layer the shredded jack cheese, cotija, carne asada, and onions evenly over the sauce. Wet the crust with fresh lime juice, then sprinkle with sea salt. Now you’re ready to cook your Street Taco Pizza!
Once the grill is hot (around 600 degrees Fahrenheit) use the Pizza Peel to gently slide your creation directly onto the grill grates.
Close the lid to the grill and lower the flames to medium. Cook the Street Taco Pizza until the cheese is bubbly and your crust is at your desired level of crispiness. Depending on your grill, you may need to rotate your pizza about halfway through using the peel to ensure even cooking.
Remove the pizza from the grill with your peel and place it on a cutting board. At this point sprinkle the remaining cilantro all over the top, and finish it off with fresh lime zest. Use a pizza wheel to slice into eight even pieces and you’re ready to serve your Street Taco Pizza!
What drinks should I serve with Street Taco Pizza?
My favorite drink to enjoy with this dish during the summertime is a fresh margarita. When the weather is a bit cooler a delicious Tempranillo pairs well. And of course any time is a good time to sip a Mexican lager alongside this Street Taco Pizza!
How can I make this spicy?
As I’ve mentioned, adding sliced jalapeños is optional and adds a nice flavor and heat to the pizza. If you need an extra kick on top of that, we’ve found that Tapatío is the perfect store bought heat match for these flavors. You can also serve my Spicy Serrano Salsa if you want some serious fire!
Street Taco Pizza
- 1 Thin Crust Pizza Dough
- 1 Bulb/Head Roasted Garlic (about 10-12 cloves)
- 1 Tomato (peeled and deseeded)
- 1 Bunch Cilantro
- 1/2 lb Carne Asada
- 8 oz Jack Cheese
- 4 oz Cotija Cheese
- 1/2 White Onion
- 1 Lime
- Sea Salt
- Sliced Jalapeños (Optional)
- Cornmeal for dusting
- Mix roasted garlic, tomato, and half of the cilantro in food processor until blended, set aside.
- Partially cook the carne asada. Let rest for 5 minutes then dice meat.
- Prepare all toppings. Shred jack cheese, crumble cotija, thinly slice white onions, chop remaining cilantro, and slice jalapeño if using.
- Preheat grill on high with lid closed.
- Roll out pizza dough and place on a pizza peel dusted with cornmeal.
- Spread tomato mixture on dough, leaving about 1 inch around the outside for crust.
- Layer the cheese and remaining toppings evenly over the sauce.
- Wet crust with lime juice and sprinkle with sea salt.
- Slide pizza directly onto grill grate and close lid. Turn heat to medium/low.
- After about 5 minutes, once crust is partially cooked, rotate pizza for even cooking.
- Cook until cheese is bubbly and crust is done to desired crispness.
- Use pizza peel to remove pizza from grill and place on cutting board. Zest a lime over the top of the pizza, dust with remaining cilantro, cut into 8 equal slices, and enjoy!