Who likes pizza?

Okay crazy question, who doesn’t like pizza?!

We like it a lot in our house and as it turns out, rarely have the same pizza twice since I’m all about changing it up.  A while back (a long while back) I was making pizza every week.  It turned into our Friday night thing.  Sometimes even a movie was involved.

I don’t know if Papa Murphy’s is all over the US or just in my area, but they’re a pizza chain that basically preps your pizza, you take it home and bake it.  Take n bake at its finest.  We like their pizza and it’s great for times when I’m feeling lazy and want some yummy pizza, but just like eating out, it’s more expensive that making at home.

So instead of shelling out the $$ for a meal made by someone else, I made my own pizza – take n bake style.

I was nervous about how my pizza would hold up over night.  Would it get soggy from the toppings?

I prepped the dough during the day on Monday when I had time, stuck it in the fridge, then rolled it out into my pizza crust later that evening when my toppings were ready for me.  Coincidentally we had tacos that night so taco pizza it was (totally planned Winking smile)!

I kept the toppings light and didn’t add anything with much moisture on it like tomatoes.

Once rolled out and topped I wrapped it up and stuck it in the fridge for the night.

The next day before I left work I had Jacob pre-heat the oven and take the pizza out of the fridge to come to room temperature.  All I had to do was unwrap and bake.  How easy is that?

Turns out, prepping a homemade pizza the night before is a great idea!  This pizza was one of the best we’ve had in a while.  Plus it was filled with all whole grains. Smile

The lack of veggies baked on the pizza was taken care of with toppings.

  • Thinly chopped romaine for crunch.
  • Creamy sliced avocado ~ because every taco {pizza} needs avocado.
  • Mild green onions for great flavor.

Have you ever had taco pizza before? Left over taco meat + beans is great on the perfect taco salad, but also on this pizza!

Homemade Take ‘N Bake Taco Pizza
Serves 4-6

Ingredients for the whole wheat dough

  • 2 cups whole wheat flour
  • 1 tbsp vital wheat gluten
  • 1 tsp dry active yeast
  • 2 tbsp olive oil
  • 1 cup warm water (about 100-110 degrees)
  • 1 tsp sea salt
  • Extra flour for kneading

Dough directions

  1. In a small bowl, pour your water and mix in the yeast. Let sit to 10 minutes.
  2. In a large bowl, whisk together the flour, wheat gluten and sea salt.
  3. Stir the  olive oil into the yeast mixture.  Pour the wet ingredients into the dry and mix with a wooden spoon or spatula, then switch to kneading with your hands.
  4. Use extra flour in your bowl to keep the dough from sticking to much.  Knead until you have a nice, smooth ball.
  5. Cover with plastic wrap and let rise for 1 hour + 15 minutes.
  6. After the rise you can either place it in the fridge until you’re ready to use it, or roll it out into a pizza shape right away.
  7. Coat your pizza pan with olive oil spray, then roll the pizza dough out onto it.

Ingredients for the pizza

  • 3/4 cup refried beans
  • 1/2 cup leftover taco meat (we used beef but you could use any meat you cooked up, even a vegetarian taco meat!)
  • 1 onion, thinly sliced
  • 1 cup sharp cheddar, grated
  • Topping ideas: romaine lettuce, avocado, green onion, salsa, sour cream/greek yogurt, freshly sliced tomatoes

Pizza directions

  • Once your pizza dough is rolled out into a crust, take a fork and prick the dough 15-20 times all over.
  • Spread the refried beans evenly on the crust, sprinkle on the taco meat, then onion, then cheese.
  • Wrap in plastic until you’re ready to bake the next day (it would probably be okay in the fridge for up to 2-3 days).
  • When ready to bake, pre-heat your oven to 475 degrees and remove the pizza from the fridge to come to room temperature.  Remove the plastic wrap and bake for 16-19 minutes, or until the crust is golden and your cheese + toppings have melted together.
  • Slice and cover with toppings!


  • My pizza pan has holes in it which helps the crust crisp up nicely.  If your pan has no holes it may take a few minutes longer for the crust to crisp to your liking.
  • You could add the toppings on top of your entire pizza once it’s out, then slice.  Jacob left his without toppings so I couldn’t do that.
  • It’s VERY tasty cold as left overs the next day.
  • Experiment!  Create new flavors and tell me how it goes!

I foresee many more weekly pizza nights with my own take ‘n bake sitting in the fridge waiting for me.

Happy pizza making!


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0 thoughts on “Homemade Take 'N Bake Taco Pizza”

  1. This looks SO good. I love taco pizza but have never made it myself before. I will for sure be trying this! Good to know it doesnt turn out yucky from sitting overnight. Looks like a great way to save time!

  2. What a great idea! I love a good time saver!! We lived near a take & bake place when I was little. I always thought baking the pizza at home made it so much more fun

  3. geeeeeeeeeeeeeeeeeeeeeenius!!!! haha i love it. it makes me want to not make my own dough but go on down to TJS and buy the 99 cents premade dough and pizza it up!

  4. Love this idea! I’ve never tried to make the pizza the night before, but this would make dinner on a busy evening so much easier (but still a freshly baked pizza). I’m guessing this would make it easy to bring to a friend’s house for dinner too.

    I actually didn’t like pizza for years, by the way. 🙂 It is really that I don’t like cheap pizza – the kind everyone around me was eating (those delivery pizzas). Pizza with fresh ingredients, especially homemade, is great now though! 🙂

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