“Whatchyo Taco Bout” Pizza

Shout out to Pitmaster Matt Frampton for this delicious recipe!

The pizza dough at the link below is best cooked at higher temperatures, preferable in a wood fired oven between 700-900 degrees, but it is versatile enough to do in an oven on a pizza stone.  You can also substitute any pizza dough of your choosing.

Ingredients (makes two pizzas):

·       16 oz can of Traditional Refried Beans

·       10 oz can of Green Chile Enchilada Sauce

·       1 medium Avocado, peeled and deseeded

·       1 lime

·       1 bunch of cilantro leaves, finely chopped

·       1 lb roll of Wampler’s Hot Taco Meat, cooked thoroughly

·       1 can of diced tomatoes, drained, or freshly diced tomatoes

·       1 medium jalapeno, sliced thinly and seeds removed for less heat

·       1 10oz block of Cacique Queso Fresco, hand shredded

·       Some Crema Mexicana or a thin sour cream, for drizzling at the end (Cacique is a good brand)

Pinto Bean, Avocado and Green Chile Puree Sauce:

·       1 can of refried beans

·       1 can of green chile enchilada sauce

·       1 medium avocado, ripe

·       The juice of 1 of a lime

·       Salt to taste

·       Combine all in ingredients in a food chopper or processor and blend until smooth.


·       Here is one recipe, use any dough you like: http://www.bbqrevolution.com/matt-framptons-ultimate-pizza-dough/

Building the Pizza:

·       Stretch the dough

·       Spoon the sauce onto the dough and gently spread evenly, leaving about ¼ inch around the edge for a nice golden crust edge.

·       Top with Wampler’s Taco Meat (cooked)

·       Top with shredded cheese

·       Top with sliced jalapenos

Cooking the Pizza:

·       Cook on a well pre-heated pizza stone, preferable in a wood fired oven, or as hot as your oven will cook until the cheese is melty and the crust is golden brown

·       Slice the pizza when done cooking

Post Cook Toppings, after slicing:

·       Top evenly with diced tomatoes, trying not to get too much water onto the pizza.

·       Top with finely chopped cilantro

·       Drizzle the Crema Mexicana for added flavor

·       Very lightly, squeeze a bit more lime juice onto the pizza to brighten it up and serve!