You heard me, Pizza Burrito. Two of my favorite things join hands in this delicious combination to bring you a tangy, spicy, salty, cheesy, creamy, crunchy, soul satisfying bite. This dish was born on the drive home from a weekend climbing trip as my husband and I discussed what we should have for dinner. His go-to is pizza, and mine is burritos. We compromised/brought both our favorites to the next level.
There are two ways to go about pizza burrito making, and both are amazing. 1) make a tortilla pizza and add burrito filling, or 2) make a calzone filled with both pizza and burrito fillings. I like the calzone version better, but the tortilla version is a little less work.
I realized as I wrote this recipe I have never posted about pizza, pizza dough, or guacamole! . I’m sorry. I will rectify my oversight soon.
- Pizza sauce
- Tortillas or Pizza Dough
- Leftover refried beans, or canned
- Vegan or regular mozzarella cheese
- Soyrizo or other fake taco meat
- Hot Sauce
- Preheat oven to 375.
- Place tortillas (1 per person) flat on a baking sheet and spread pizza sauce in a thin layer on tortilla topping with cheese.
- Bake tortilla pizza in hot oven for 10-12 minute until cheese is melted and tortilla is starting to brown.
- While tortilla pizza is baking heat beans and taco meat until warmed through.
- When tortilla pizzas are done top with beans and taco meat, roll up, and cover with guacamole and hot sauce.
- Preheat oven to 400.
- Roll out pizza dough into an oval about 1/4″ thick (1 oval per person).
- Spread pizza sauce over half the oval and top with cheese, heated beans, and heated taco meat.
- Fold the naked half of the pizza dough over the topping and pinch the edges together to keep the filling inside.
- Bake in hot oven until golden brown, about 15-20 minutes.
- Finish with guacamole and hot sauce and be careful because the filling is HOT!!
Mexican Hot Sauce
- 1 tsp olive oil
- 5-8 dried chile de arbol
- 1/4 no salt added tomato sauce
- 1 TBL minced onion
- 1 TBL white wine vinegar
- 1 TBL white or apple cider vinegar
- 1 small clove garlic, minced
- 2 TBL chopped fresh tomato
- 1/4 tsp salt
- 1 tsp agave nectar
- Heat the oil in a small skillet over medium-low heat.
- Once oil is hot add the chile de arbol and cook until browned and fragrant.
- Place chiles and the rest of the ingredients in a blender and blend until smooth.
- Taste and adjust seasoning to you preference.