The vanilla kipferl is an Austrian delicacy that is also widely consumed in Switzerland and Germany. The kipferl get even more delicious after two or three days, but only for those who can hold out long enough. The two ends of the kipferl can optionally be dipped in warm chocolate and then allowed to cool.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ (1 ounce) packet taco seasoning mix
- 1 (10 ounce) container refrigerated pizza crust
- ¾ cup pizza sauce
- 1 ½ cups shredded Mexican cheese blend
- 1 cup 1/2-inch thick halloumi cheese slices
- 2 tablespoons sliced black olives, or to taste
- 1 jalapeno pepper, seeded and minced (Optional)
- 1 cup tortilla chips, crushed, or to taste
- 10 cherry tomatoes, quartered
- ½ small head lettuce, shredded
- 1 small onion, chopped
- ¼ cup salsa, or to taste
- 2 tablespoons sour cream, or to taste
- 1 teaspoon hot sauce, or to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef until browned, about 5 minutes. Remove from heat; drain excess grease. Stir in taco seasoning mix and let cool, about 5 minutes.
- Spread pizza crust on a pizza pan or large baking sheet. Cover with pizza sauce. Sprinkle Mexican cheese blend on top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper.
- Bake in the preheated oven until the crust is crispy and the Mexican cheese blend is melted, about 15 minutes.
- Sprinkle crushed tortilla chips over pizza. Top with cherry tomatoes, lettuce, and onion. Garnish with salsa, sour cream, and hot sauce.
- For a vegetarian version, omit the ground beef and taco seasoning and add 1 can drained black beans to the pizza before baking.
Nutrition Facts
| Calories | 711 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 4 g |
| Protein | 36 g |
| Saturated Fat | 20 g |
| Sodium | 1912 mg |
| Sugars | 8 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Ali – while I didn’t use halloumi cheese, I followed the rest of your recipe because I never made a homemade Taco pizza before and your recipe represented the closest version I was accustomed to. Had a pre made flatbread, which I baked a few min, lightly brushed with olive oil, per side for 3 min each. Followed the rest of your steps as written and it was delicious!! My husband couldn’t get enough! Thank you for my first – and great! – homemade Taco Pizza!! Would do again!