Ingredients:

  • 4 Small Naan or Flatbreads, thin-style
  • 1 Tbsp Olive Oil, Extra Virgin (for brushing)
  • 1 lb Lean Ground Beef (85-90% lean)
  • 1/2 medium Yellow Onion, finely diced
  • 2 Tbsp Taco Seasoning
  • 1/4 cup Water
  • 8 oz Canned Refried Beans
  • 6 oz Shredded Monterey Jack or Cheddar Cheese
  • 3 cups Iceberg Lettuce, finely shredded
  • 1 large Tomato, deseeded and diced
  • 2 Tbsp Red Onion, finely minced (Optional)
  • 1/2 cup Sour Cream or Crème Fraîche (for drizzling)
  • 1/4 cup Fresh Coriander (Cilantro), chopped (Optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the flatbreads on a large baking sheet and brush lightly with olive oil.
  2. Heat a frying pan over medium-high heat. Add the diced yellow onion and sauté until translucent (about 3 minutes). Add the ground beef and cook until fully browned, breaking it up as it cooks.
  3. Carefully drain off any excess fat from the meat mixture. Return the pan to the heat, stir in the taco seasoning and water. Bring to a simmer and cook for 2-3 minutes until the liquid has reduced and the meat is intensely seasoned. Remove from heat.
  4. Evenly spread a thin layer of refried beans across each flatbread, leaving a small 1 cm border. Spoon the seasoned ground beef mixture evenly over the bean layer on all four flatbreads.
  5. Sprinkle the shredded cheese generously over the meat mixture. Bake for 8–10 minutes, or until the cheese is melted, bubbly, and the flatbread edges are golden brown and crispy.
  6. While the pizzas bake, prepare the shredded lettuce, diced tomato, and minced red onion, keeping them cold.
  7. Remove the flatbreads from the oven and let them rest for 2 minutes. Immediately cover the hot pizza with the cold shredded lettuce and diced tomato.
  8. Drizzle with sour cream (or Crème Fraîche) and sprinkle with fresh coriander. Use a pizza wheel to slice each flatbread into 4 equal appetizer quarters. Serve immediately while the base is still warm and crispy.