The End of the Lime (Taco Pizza)

We cooked this pizza for Cinco de Mayo 2022 and it is outstandingly delicious.  You can make whatever adjustments you'd like such as adding salsa, guacamole, fresh tomatoes, onion and more.  This was just our simple take with stuff we had on hand. We used our Green Mountain Grills setup with the Grill Grates Griddles, which makes the perfect deck oven cooking surface on this pellet cooker! See Video Here

  • Prepare outdoor grilling dough as instructed
  • Prepare an oven, grill or smoker for 500F cooking
  • Par-bake dough on a stone, griddle or directly on the grate for 2 minutes
  • Add toppings:
    • Bean mixture (recipe below)
    • Shredded whole milk mozzarella
    • Smoked Chicken Thighs (recipe below)
    • Shredded cheddar and Monterey Jack cheese
  • Cook pizza 8-10 minutes until desired doneness
  • After bake, slice and add post-cook toppings:
    • Cilantro Lime Sour Cream (recipe below)
    • Crushed Cool Ranch Doritos
    • Cilantro
    • Fresh Lime Juice (optional)

Smoked Chicken Thighs

  • Marinade Boneless Skinless Chicken Thighs 4-6 hours
    • 1/4 cup canola oil
    • 1/4 cup lime juice
    • 1/4 McCormick's Taco seasoning
    • Some Dave's Jalapeño powder
    • 1/4 cup fresh chopped cilantro
    • 2 cups of water
  • Grill or smoke thighs until done, 185F internal temp

Bean Mixture:

  • 1 can of refried beans
  • 1/4 cup of olive oil
  • 1/4 cup of Taco Bell Hot sauce
  • Whip in a blender until smooth

Cilantro Lime Sour Cream

  • 1 cup Mexican Crema
  • 2 TBSP fresh lime juice
  • 2 TBSP fresh chopped cilantro
  • Mix well

 Alternate to Bean Mixture:

  • 1 can of Urban Slicer Pizza Sauce
  • Taco Seasoning added to your liking