Pizza Tacos

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

2 tablespoons extra-virgin olive oil

4 ounces white mushrooms, thinly sliced

8 ounces sweet Italian sausage (preferably without fennel seeds), casings removed

2 ounces sliced pepperoni, halved (about 1/2 cup)

1/4 teaspoon dried oregano

1 cup pizza sauce

8 corn tortillas

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1/4 cup thinly sliced fresh basil

2 tablespoons extra-virgin olive oil

4 ounces white mushrooms, thinly sliced

8 ounces sweet Italian sausage (preferably without fennel seeds), casings removed

2 ounces sliced pepperoni, halved (about 1/2 cup)

1/4 teaspoon dried oregano

1 cup pizza sauce

8 corn tortillas

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1/4 cup thinly sliced fresh basil

Directions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on one side, then stir and continue cooking until browned on the other side, about 3 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. Stir in the pizza sauce and reserved mushrooms. Bring to a simmer and cook 5 more minutes. 
  2. Warm the tortillas as the label directs. Divide the sausage mixture among the tortillas. Top with the mozzarella, ricotta and basil. 
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on one side, then stir and continue cooking until browned on the other side, about 3 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. Stir in the pizza sauce and reserved mushrooms. Bring to a simmer and cook 5 more minutes. 
  2. Warm the tortillas as the label directs. Divide the sausage mixture among the tortillas. Top with the mozzarella, ricotta and basil. 

Chicago-style Deep Dish Pizzas

Sausage-Stuffed Portobello Mushrooms

One-Skillet Sausage and Polenta Parmesan

Stuffed-Mushroom Skewers