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Thin crust pizza topped with jack and cotija cheese, carne asada, white onions, cilantro, and salsa

Street Taco Pizza

All of your favorite street taco flavors atop a thin crust pizza!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian, Mexican
Servings 8 slices
Calories 316 kcal


  • 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 JalapeƱos (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 jalapeƱo 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!


I like to use my recipe for Thin Crust Pizza Dough but this could also be made on a thick crust.
Keyword grilling, homemade, pizza, tacos, thin crust