Double Cheese Stuffed Crust Taco Pizza

 This can also be called as a refried bean sandwich taco pizza. Homemade or store-bough refried beans can be used. For making stuffed double crust, the dough must be divided into two parts. One of the part should be more in quantity as it has to be rolled bigger. This enables folding the cheese in the edge of the crust. The other layer should fit the middle portion of the pizza base. Store-bought pizza dough can also be used to make this. Just make sure to make one crust bigger than the other.

This simple and yet tasty pizza has lots of cheese and is a must for cheese lovers as well as taco or pizza lovers. I have used cheddar sticks in the crust and this gives the best flavor. For the outside topping, I did use shredded cheddar as well as Mexican blend cheese. Cotija can also be used. The addition of avocado and crushed tortilla chips give the satisfaction of having chips and guacamole. 

I have used spicy salsa and hence did not add jalapenos on the toppings. Any kind of salsa can be used as per taste preference. Feel free to add jalapenos in the refried bean stuffing layer as well as on the outer topping as per preference. Also, serve with extra additional salsa. This can be topped or drizzled with sour cream too. I had the idea to make chipotle cream drizzle on top, but found that I ran out of both the ingredients. I love with chipotle sauce.

June 4th is National Cheese Day and in our "OurFamilyTable" group, Christie and Heather are hosting an event in our group to celebrate the event. Any recipes featuring cheese can be shared. This double cheese stuffed crust taco pizza fits perfectly for the theme. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

All purpose flour - 2.5 cups

Salt - 1 tsp

Sugar - 1 tbsp

Water - 1 cup plus 3 tbsp

Active dry yeast - 2 and 1/4 tsp

Refried beans - 1 cup

Taco seasoning - 1 tsp

Cheddar cheese - 1 cup, shredded

Cheese sticks - 6 to 7

Cilantro - 1 tbsp, chopped

Spicy salsa - 4-6 tbsp

Black beans - 1/2 cup, cooked

Corn - 1/2 cup

Onion - 1/4 cup, diced

Taco seasoning - 1.5 tsp

Shredded cheese - 1.5 cups (cheddar, Mexican blend)

Avacado - 1/4, diced

Tortilla chips - a few

Cilantro - 2 tbsp

Jalapenos (optional)

Activate the yeast with sugar and warm water. Make a well in the center, add 2 tbsp oil, and knead to a smooth dough. Smear a tablespoon oil, cover and let it double in quantity, for an hour.

Preheat the oven to 400 degrees F. Once it is doubled, punch, knead the dough. Divide the dough into two parts - one-third and two-thirds.

Take the two-third dough and roll into 16 inch circle with about  a quarter inch thickness. Leaving about 1.5 inch on the outer edge, place the cheese stick in a circle. Spread the refried beans evenly inside. Sprinkle a cup of cheese, a teaspoon of taco seasoning and a tablespoon of cilantro.

Roll the other portion into 10-in circle. Place this on top of the refried beans such that it is a stuffed layer.

Fold the outer edge of the base layer inside and seal with the top dough layer. Make sure to press with a spoon or fork to seal completely, so that the cheese  won't melt and leak outside.

Make a few pricks in the middle portion of the dough for the steam to escape.

Top with salsa, onions, corn, black beans. Sprinkle a teaspoon of taco seasoning. Add the cheese.

Bake for 17 to 18 minutes. Remove from the oven. 

Get More Cheesy Recipes:

• Cheddar Chive Bread from Karen's Kitchen Stories
• Cheesy Stuffed Air Fryer Wontons from The Freshman Cook
• Cucumber Tea Sandwiches with Cream Cheese from Art of Natural Living
• Double Cheese Stuffed Crust Taco Pizza from Magical Ingredients
• Instant Pot Cheesy Hamburger Helperfrom Cheese Curd in Paradise
• Keto Everything Bagel Cheese Crisps from Blogghetti
• Malai - Romanian Cheese Filled Cornbread from Pandemonium Noshery