The taco mixture calls for ground beef, but ground turkey is a nice alternative. For a lighter base sauce, consider reduced-calorie sour cream and cream cheese. In addition to the basic diced tomatoes, lettuce, and black olives, there are many other creative possibilities. Add some diced bell peppers, chopped red onions, diced avocado, or jalapeño pepper rings. And a drizzle of salsa verde or taco or enchilada sauce would be a fabulous finishing touch.
- 1 pound ground beef
- 1 (1-ounce) packet of taco seasoning
- 3/4 cup water
- 2 (8-ounce) cans refrigerated crescent rolls (or crescent dough sheets)
- 8 ounces cream cheese (softened)
- 8 ounces sour cream
- 18 grape tomatoes (or more, as desired)
- 3 green onions (scallions)
- 1 (2.25-ounce) can sliced black olives
- 1 1/2 cups/6 ounces shredded Mexican cheese blend (e.g. Monterey Jack, cheddar, queso quesadilla, and asadero)
- 1/4 head iceberg lettuce
- Optional: 2 tablespoons cilantro (roughly chopped)
Gather the ingredients.
Preheat the oven to 375 F.
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook, stirring, until browned and no longer pink. Add the dry taco seasoning and water to the skillet. Bring the beef mixture to a simmer and continue to cook for about 5 minutes, or until thickened, stirring occasionally. Remove the beef from the heat; drain off excess grease and set it aside to cool.
Meanwhile, unroll the crescent roll dough on a large baking sheet or half-sheet pan (18-by-13-inch or larger). Press the dough out evenly and pinch the seams together. Put the pan in the oven and bake for about 8 to 10 minutes, or until golden brown. Remove the pan to a wire rack to cool completely.
In a mixing bowl with an electric mixer, beat the cream cheese and sour cream together until smooth.
Spread the sour cream mixture over the crust and place it in the refrigerator while you prepare the toppings.
Cut the grape tomatoes into halves or quarters, depending on their size.
Wash the green onions and cut off the root ends. Slice the onions thinly.
Drain the black olives.
Cut the iceberg lettuce into small, thin shreds. You should have about 1 to 1 1/2 cups.
Sprinkle the tomatoes, green onions, and sliced olives over the sour cream and cream cheese layer. Sprinkle shredded cheese over the vegetables and then finish with an even layer of shredded lettuce and the roughly chopped cilantro, if using.
Return the pizza to the refrigerator to chill thoroughly.
For serving, slice the pizza into small squares to serve on a spread of appetizers, or into meal-sized portions.