• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Deep Dish Taco Skillet Pizza

October 20, 2014 · by Carrie Trax · 2 Comments

2014.10.07@17.48.29._K5I9708

Here is another recipe for the great products I received at the 2014 IFBC in Seattle this year.  The Krusteaz Flatbread mix makes an awesome dough for pizza.  The flavors of the Italian Herb in the mix adds that extra layer of flavor to this pizza.   Let’s not forget the sauce of this pizza is BEANS, not just any beans but “Better Bean” made local here in Oregon.  They have six flavors and I thought the best one for this deep dish pizza was their Uncanny Refried Black Beans.  To finish off the Taco pizza I added a layer of lettuce and diced tomatoes saving the top of the pizza for the Pearls “Olive to Go” Sliced Black Olives.  These ready to go single serving containers are great to have on hand as a topping for pizza but also great for a salad, garnish or just eating right out of the container.

Deep Dish Taco Skillet Pizza
~ Makes 2 pizzas

1 Box Krusteaz Flatbread Mix “Italian Herb”
1 cup warm water (115-125 degrees)
1/4 cup canola oil
1 container Better Bean Uncanny Refried Black Beans
2 cups prepared taco meat
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
2 cup lettuce, shredded
1 cup tomatoes, diced
Pearls Olive to Go Sliced Black Olives, 2 single serving container

Preheat oven to 475 degrees.  Lightly grease two 12″ cast iron skillets*.
In medium size bowl stir together the Krusteaz flatbread mix and yeast packet enclosed.  Add warm water and oil, stirring until dough forms a ball.  Cover bowl with plastic wrap and let rest for 10 minutes.
Divide the dough in half and in prepared cast iron skillets place dough ball and with your fingers push and shape to fit the skillet.  I like a thick crust so I pushed some extra dough along the rim of the skillet.  Spread 1/2 of the “Better Bean” Uncanny Refried Black Beans over each flatbread dough.  Divide in half and sprinkle the prepared taco meat evenly over the beans and then sprinkle both cheeses over the pizzas leaving about 1/2″ of the dough bare for a nice crust.  Place in a the 475 degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and light brown.
Remove from oven and evenly layer the lettuce, tomatoes and Pearls Olive to Go Sliced Black Olives.  Remove from pan, cut and serve hot.  Sour cream adds a great addition to this pizza!
* If you do not have cast iron skillets you can shape and place the flatbread dough on any baking pan or pizza pan.

2014.10.07@17.48.52._K5I9711

 

Share this:

  • Email
  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Print

Filed Under: baking, bread, cast iron cooking, Fresh From Oregon, lunch, Main Dishes, tomatoes, vegetables · Tagged: baking, Better Beans, flatbread, Italian, Krusteaz, Pearls Olives, Pizza, quick, taco

Comments

  1. Hannah says

    October 26, 2014 at 10:48 pm

    How Creative!! Love it!

    Reply
    • Carrie Trax says

      October 27, 2014 at 2:29 pm

      Thanks I love creating with local food and love my cast iron skillets. Watch for a skillet apple cake I will be posting later this week!

      Reply

Speak Your Mind Cancel reply

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

With Thanksgiving  approaching soon  I wanted to start planning my meal.  With the newest addition to my kitchen the Ninja Blender and attachments I wanted to see if I could use it with every recipe I will be making for the Thanksgiving table.  So the challenge begins and the first thing we will start my […]

Classic Deviled Eggs

Classic Deviled Eggs

Thanksgiving dinner would not be complete without “Classic Deviled Eggs”.  My family does not like anything fancy just your basic deviled eggs like I remember growing up.  If there are any extra leftover deviled eggs add them to your favorite potato salad recipe the next day to enjoy with your turkey sandwich! Classic Deviled Eggs […]

Skillet Apple Pie

Skillet Apple Pie

It is the first week in January and it is time to sort the apples I bought this past fall.  If you get the right type of apple you can keep them stored in your refrigerator for 4 to 6 months.  I am coming up on the 4 month mark and need to use up […]

Peanut Butter Cookies

Peanut Butter Cookies

One batch of dough equals three ways to make some delicious peanut butter cookies.  Peanut butter cookies are one of my youngest son’s favorite cookies.  I am always looking for a way to make them a little different but keep that peanut butter flavor he loves.  Here is a way to create a variety of […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2019 | Innovative by The Pixelista | Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.