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Chicken taco pizza layers juicy spiced chicken, melty cheese, and saucy beans on crisp crust, then loads it up with all the fresh taco toppings. When you can’t decide between Taco Tuesday and pizza night, this recipe is the best of both worlds. It’s bold, fast, and completely loaded.
Here’s Why This Taco Pizza Recipe Works
Seasoned chicken: Tossed in taco seasoning and seared for golden edges but stays tender.
That bean-and-sauce combo: Refried beans and enchilada sauce make a rich, savory base that holds up under toppings. Use canned beans or make our Instant pot refried beans.
No skimping on cheese: A generous 3-cup pile of melty Cheddar, Jack, or a combo of both gives that gooey factor.
Taco toppings on top: Crisp lettuce, ripe tomato, creamy avocado. This pizza doesn’t stop at the oven.
Recipe Tips
Stretch your dough on parchment: It makes the transfer to the oven smooth and mess-free.
Cook chicken fully before baking: Don’t rely on the oven to finish the job. Sear it through to avoid any undercooked spots
Spread to the edge, almost: Leave a 1-inch border when layering the sauce to keep things tidy.
Bake one at a time: This keeps the oven temp stable and gives you even browning.
Ooni tips: If you cook the pizza in an outdoor pizza oven, go thin and small. Make four pizzas and cook at 750°F+, turning every 30 seconds.
These same toppings work just as well on our Navajo tacos. Layer them on fry bread for another crave-worthy twist.
Taco Pizza with Chicken
This chicken taco pizza brings the best of both worlds: taco night flavor with pizza night ease. Crisp crust, spicy chicken, and all your favorite toppings stacked high. What else do you need?
Crisp crust, spicy chicken, and all your favorite toppings stacked high. What else do you need? Maybe a fork for this beef taco salad if you’re doubling down on taco night.
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Chicken Taco Pizza
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Ingredients
- 2 pounds pizza dough, homemade or store-bought
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 tablespoons taco seasoning
- ⅔ cup enchilada sauce
- 1 (15 ounce) can refried beans, or 1½ cups homemade
- 3 cups shredded cheese, Cheddar, Monterey Jack, or a blend
- ½ head iceberg lettuce, shredded
- 2 tomatoes, diced
- ½ cup sliced black olives
- 1 avocado, sliced
- 4 green onions, sliced
- ¼ cup salsa
- ¼ cup sour cream
Instructions
- Shape the pizza dough into two 12-inch circles. It is helpful to put the pizza dough on some parchment paper which will make it easier to transfer the pizza. Alternatively, spread the dough in a full-sized sheet pan.
- Pre-heat the oven to 475°F. (See below if you have an outdoor pizza oven).
- Dice the chicken into bite-size pieces and coat them in 1 tablespoon of olive oil. Toss the chicken with taco seasoning until well coated.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly brown, about 5 to 8 minutes.
- Scoop the refried beans into a bowl and add the taco sauce or enchilada sauce. Stir until well blended. Spread the beans over the pizza dough leaving a 1-inch border. If you don’t care for refried beans, omit it and spread the taco sauce on the dough.
- Scatter the cooked chicken over the beans then sprinkle with cheese.
- Slide the pizza into the oven and bake for 12 to 18 minutes or until the crust is brown and the cheese is bubbly. (Refer to the notes below if you have an outdoor pizza oven).
- Top the pizza with crisp lettuce, tomatoes, olives, avocado slices, and green onions. Serve with salsa and sour cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mexican meets Italian…this is one fantastic pizza to enjoy with friends and family!