Skinny Deep Dish Taco Pizza

Taco night meets pizza night in this lighter deep-dish mashup. Lean ground turkey stands in for beef, reduced-fat crescent dough forms the crust, and reduced-sodium taco seasoning keeps it flavorful without the salt overload, all of which earns it the ‘skinny’ name.

The crescent roll crust is the clever shortcut. Pressing the dough into the bottom and partway up the sides of the pan creates a deep-dish vessel that holds a generous layer of filling, with no pizza dough to make or roll. Browning the turkey with onion and simmering it with green-chile tomatoes and taco seasoning builds a saucy, well-seasoned taco filling.

Baking happens in two stages: the crust and filling bake together first so the dough cooks through, then the cheese goes on for a final few minutes so it melts and browns without overcooking. Finish each slice taco-style with a dollop of salsa and sour cream.

Kitchen Tips

• Drain the turkey well after browning so the crust doesn’t turn soggy under the filling.
• Press the crescent dough up the sides to make a deep-dish edge that holds the filling.
• Add the cheese in the last few minutes so it melts and browns without drying out.

Variations

• Use ground beef or chicken instead of turkey.
• Add black beans, corn, or diced peppers to the filling.
• Top with shredded lettuce, diced tomato, jalapenos, or green onion after baking.