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A pizza topped with fritos on a tabletop surrounded by snacks

Frito Pie Pizza

Modeled after the beloved Frito pie (or “walking taco,” depending on where you’re from), this pizza is a savory, spicy, tangy, crunchy flavor bomb. 

It didn’t take long for an inventive home cook to create the first Frito pie after Fritos corn chips were launched in the early 1930s. A casserole version of the dish debuted in print in 1948: layers of chili con carne, cheese and Fritos corn chips, baked in the oven until bubbly.

When the chips found their way into greaseproof, waterproof cellophane bags in the ‘60s, the casserole recipe became a dump-and-eat concession — great for munching in the bleachers during a Friday night football game. To make this good-on-the-go snack, you simply have to slice open a single-serve bag of Fritos (or Doritos) and layer on chili, cheese and sour cream; stick a spork in the top and you’re done.. 

Our pizza version stays true to the original recipe, with cheese and chili creating the base, and sour cream, Fritos, cilantro and jalapeños going on post bake for textural interest. It’s not as portable as the bagged Frito pie, but it’s arguably even more delicious. 

Time
2 hours

Yield
Toppings for six 12-inch pizzas

Equipment 
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade 
Ooni Pizza Dough Scraper
8-quart (8-liter) saucepan

Ingredients 
6 x 250-gram dough balls 

For the chili:
3 tablespoons (45 milliliters) olive oil
2 pounds (900 grams) ground beef
1 medium yellow onion (160 grams), finely chopped
6 cloves (30 grams) garlic, finely chopped
kosher salt, to taste
1 tablespoon (8 grams) ground cumin
2 tablespoons (17 grams) chili powder
2 tablespoons (11 grams) dried oregano
2 tablespoons (17 grams) freshly ground black pepper
1 ¼ tablespoons (18 grams) garlic powder
1 tablespoon (8 grams) paprika
1 ½ teaspoons (13 grams) cayenne pepper
¼ cup (70 grams) chipotle peppers in adobo sauce
2 bay leaves
3 cups (740 grams) whole peeled canned tomatoes 
1 cup (240 milliliters) chicken stock

For the pizza
1 bag Fritos corn chips
¼ cup (60 grams) sour cream
⅓ cup (40 grams) shredded mozzarella 
⅓ cup (40 grams) shredded cheddar
pickled jalapeños

Method
This recipe would suit a variety of pizza styles, but we think our classic dough would make a great Neapolitan-style base. Whichever recipe you choose, prepare your dough well in advance to ensure it rises at room temperature before firing up your oven.

For the chili:
Pour a little olive oil into your saucepan. Working in batches, brown the beef over medium-high heat (about 8 minutes per batch), then set it aside.  

Put the onion and chopped garlic into your saucepan and saute until soft, roughly 6 minutes. Add the browned beef to the pan, along with the cumin, chili powder, dried oregano, black pepper, garlic powder, paprika, cayenne pepper, chipotle and bay leaves. Let the mixture cook for 5 minutes, then add tomatoes and chicken stock. Reduce heat to medium low and simmer for 45 to 60 minutes, stirring occasionally, until thickened. 

For the pizza
Fire up your Ooni pizza oven, aiming for 750 to 800°F (370 to 425°C). On a lightly floured surface, stretch one of your dough balls into a 12-inch pizza bases and lay it over a lightly dusted pizza peel. Sprinkle an even layer of mozzarella and cheddar over the top. Spoon the chili onto the pizza, making sure you get a little in each bite while not overloading the dough. 

Launch your pizza into the oven, rotating it every 30 seconds to ensure an even bake (about 2 minutes). Take the pizza out of the oven and top with sour cream, Fritos and pickled jalapeños. Slice and enjoy.

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