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Divide 1 pound pizza dough into two pieces. If the dough is cold, cover with plastic wrap and let sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.
Arrange a rack in the lowest position of the oven. Place a pizza stone or pizza steel on the rack if you have one. Heat the oven to 500°F.
Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking up the beef into smaller pieces with a stiff spatula, until browned and no longer pink, 6 to 7 minutes. Soak up any excess grease in the pan with a paper towel and discard.
Add 2/3 cup water and 1 packet taco seasoning to the pan and stir to combine. Reduce the heat to low and simmer until the sauce thickens, about 4 minutes. Remove the pan from the heat. Open 1 can refried beans.
Bake one pizza at a time: Lightly dust a pizza peel (if using a baking steel or stone), rimless baking sheet, or upside down rimmed baking sheet with cornmeal or all-purpose flour. Gently stretch 1 ball of pizza dough into a 10-inch round and place it on the peel or baking sheet. Spread half of the refried beans (about 3/4 cup) onto the dough with the back of a spoon, leaving a 1/2-inch border. Sprinkle half of the beef and half of a 16-ounce package shredded Mexican blend cheese (about 2 cups) over the beans.
Slide the pizza onto the pizza stone or steel, or place the baking sheet in the oven. Bake until crust is well browned and the cheese is bubbling and browned in spots, 9 to 12 minutes.
Transfer the pizza to a wire rack and let cool for a few minutes. Meanwhile, repeat assembling and baking the second pizza (or freeze the unbaked pizza instead - see Recipe Notes). Top with desired toppings before slicing and serving.