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Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

For the seasoned meat:
10g (2 tsps) vegetable oil
1/2 lb ground beef
Taco seasoning of choice (or a combination of garlic and onion powders, cumin, paprika, and dried oregano)
Juice of 1/2 a lime
10g (2 tsps) apple cider vinegar
Salt and pepper to taste

Refried beans, thinned with either water or beef broth
White onions, diced
Fresh roma tomato, diced
Shredded cheddar cheese


For the seasoned meat:
Heat vegetable oil over medium high heat. Add ground beef and seasonings and sauté until browned. Add lime juice and apple cider vinegar and cook until absorbed. Take beef off heat and set aside.

For the pizza assembly:
When ready to assemble, spread refried beans onto stretched out pizza dough. Generously spread shredded cheddar cheese over the refried beans. Spread ground beef over the cheese. Finally, sprinkle diced onions and tomatoes.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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