Smokin’ Taco Neapolitan Pizza

It’s Friday, which means PIZZA! Coincidentally Cinco De Mayo is on a Friday too this year which brings up the question of tacos, nachos, or pizza for dinner? Lucky for you I made it so easy to have both so you don’t have to choose! This Smokin’ Taco Neapolitan Pizza is nacho average pizza, it’s the best of both worlds.

If you’re like me and love Mexican food, tacos, nachos, and ALL the guac you might even be planning a whole week of delicious Mexican eats next week. I may already be celebrating early as I even made a sandwich this week that was stuffed with black beans, avocado roasted, red pepper, grilled onions, ect. In my head next week will be nachos, tacos, taco bowls, a Mexican hash maybe, lots of guacamole, maybe a burrito, and this pizza. Ok maybe that’s just in a dream or wishful thinking since we are booked every night next week with gymnastics, an appt, soccer, and double booked soccer nights. It will be a crazy week though because I also have giveaways going on all week on my Instagram and a few appointments not to mention regular life. Luckily we have Friday free but are suppose to have friends over so bring on a few margaritas, this mama might need them. Friday is the only night we have free because we have the first soccer tournament of the season next weekend. I’m just hoping it’s warmed up by then since the high yesterday was a lovely 35F. Enough of my crazy tired mama ramblings, just be prepared for some quick and easy recipes and maybe even lots of smoothies again. I will still try to keep it balanced as I’ve been keeping my quick and easy daily stuff to Instagram Stories.

Now back to this pizza, it’s so hot we have to taco bout it! All the delicious layers of black beans, salsa, layers of avocado, and I even used the new Miyoko’s Smokin’ Fresh VeganMozz on homemade chewy Neapolitan crust (or crust of choice)! So good! If you aren’t a fan of smoked flavors you can use plain. After it’s cooked I then layered on the lettuce, drizzled with a cashew sour cream, and sprinkle it with some crunched tortilla chips! I debated on using Beyond Meat Meatless Crumbles but was in more of a give me the beans, guac, and salsa kind of mood. Think of it like you do your taco, not everyone likes the same thing so feel free to add more cheese, hot or mild salsa, ect. Always hits the spot just like this pizza will!

What are your plans for Cinco De Mayo?

Smokin’ Taco Neapolitan Pizza
Makes a 12-14″ pizza
1- 12-14″ crust (1/4th of our homemade Neapolitan Crust recipe)
1/2c refried or mashed black beans (Better Beans Cuban Black Beans)
1/4c salsa
1 large avocado
3-4oz smoked or fresh mozzarella of choice (Miyoko’s Smokin’ Fresh VeganMozz)
1/2-1c shredded lettuce
1/4c Cashew Sour Cream (recipe below)
handful of tortilla chips (Way Better Spicy Sriracha Tortilla Chips)
Optional toppings: tomatoes, peppers, onions, Beyond Meat Beefless Crumbles, queso cheese sauce, or other toppings as desired.

Cashew Sour Cream
Makes approximately 2/3 cup
1/2c raw cashews, soaked 4 hours or overnight
1/4c unsweetened almond milk, or water
1 TBSP lemon juice
1 tsp apple cider vinegar
pinch of salt

Make Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.

Soak cashews. Rinse and drain soaked cashews. Blend cashews, milk/water, lemon juice, apple cider vinegar, and salt together until smooth in a Vitamix or high-speed blender. Store in the refrigerator until ready to use. It will thicken as it chills, you can thin as needed. Use within a week.

Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions. Toss or roll your pizza dough and place on a piece of parchment paper on a non rimmed baking sheet. Spread black beans on the pizza staying within a half inch or so of the edge as if you were spreading pizza sauce. Top with salsa, tomatoes, peppers or other desired toppings you would like cooked. Shred cheese and sprinkle over the top. Slice avocado and arrange slices on the top of the pizza. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions. Remove pizza, sliding a baking sheet under the parchment paper. Top with shredded lettuce, drizzle with Cashew Sour Cream, and crunch tortilla chips and sprinkle over the top. Enjoy!

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