Vegetarian Taco Pizza with Air Fryer Tortilla Strips

Vegetarian Taco Pizza with Air Fryer Tortilla Strips

Everything you love about a taco, in pizza form! Pizza crust slathered in taco seasoned refried beans and topped with cheese. The whole thing gets baked in the oven until the cheese is melted and bubbling. Finished with cool, crunchy lettuce, juicy tomato, refreshing lime crema and homemade tortilla strips.

5 from 1 vote

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Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: mexican pizza, pizza, taco pizza, tacos

Prep Time: 25

Cook Time: 20

Inactive Time: 30

Total Time: 1 15

Servings: servings

Calories: 427kcal

Author: Ashley Pelaez Walker

Ingredients

For the Lime Crema

3 tablespoons Mexican Crema or sour cream
1 teaspoon Lime Zest
1 tablespoon Lime Juice

For the Air Fryer Tortilla Strips

6 Corn Tortillas cut into thin strips
Cooking Spray
pinch Salt

For the Pizza

1 lb Pizza Dough I prefer a raw dough, but a cooked crust will work as well
1 15oz can Refried Beans black
3-4 tablespoons Taco Seasoning adjust seasoning to taste
2 cups Monterey Jack Cheese
3 cups shredded Romain Lettuce
1 Tomato medium diced and lightly seasoned with salt
⅓ cup chopped Cilantro

Instructions

For the Lime Crema

Combine crema, lime zest and lime juice in a small bowl and set aside while you prepare the pizza.

For the Air Fryer Tortilla Strips (store bought will also be delicious)

Place tortilla strips into the basket of your air fryer and lightly spray with cooking spray. Cook tortilla strips at 400° for 6 minutes, shaking the strips every 2 minutes to ensure even browning. Remove and lightly season with salt. Set aside.

For the Pizza

Allow the pizza crust to come to room temperature while you preheat your oven as hot as it will go. Most ovens go to 500°. If you have a pizza stone, go ahead and pop that in the oven to preheat as well.
While the dough comes to temperature, prepare the beans. In a medium skillet, heat the beans over medium heat. Once beans are hot, add taco seasoning and stir to combine. Make sure seasonings are evenly distributed and cook until beans are hot and feel a little loose.
Once pizza dough is room tepmerature, stretch and form the dough into a rectangle the size of a sheet pan. I like to do this directly in the sheet pan, with a little bit of oil on the bottom, to ensure it's the right size. If using a pizza stone, shape the dough to match the stone.
Bake the pizza dough in the oven for 7-10 minutes, until it begins to brown and puff up.
Remove the crust from the oven and spead the refried beans onto the crust in an even layer. Then top with cheese and place back in the oven to bake until crust is set and cheese it melted. About 7-10 minutes.
Once cheese has melted, top the pizza with lettuce, tomato, cilantro and tortilla strips. Finish with a drizzle of the lime crema.

Notes

*if you wanted to add more protein to the pizza, I suggest tequila lime chicken, taco meat or my Chipotle Shredded Beef.

Nutrition