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Taco Pan Pizza

Taco Pan Pizza
Our Test Kitchen know that pizza and tacos are favorite foods in lots of families. So they came up with this recipe that clearly combines the two. A variety of toppings can be used to suit your tastes.
8 ServingsPrep: 25 min. + chilling

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup sour cream
  • 1/3 cup Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

    See More Recipes >

  • 2 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 medium ripe avocado, peeled and cubed
  • 2 teaspoons lime juice
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped green onions
  • 1/3 cup sliced ripe olives
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Directions

  • Unroll pizza dough and place in a greased 15-in. x 10-in. x 1-in.
  • baking pan; flatten dough and build up edges slightly. Prick dough
  • several times with a fork. Bake at 425° for 10-11 minutes or
  • until lightly browned. Cool on a wire rack.
  • Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro,
  • jalapeno, sugar, chili powder, salt and cumin. Spread over cooled
© Taste of Home 2013

2 of 2

Taco Pan Pizza (continued)

Directions (continued)

  • crust. Toss avocado with lime juice; arrange over sour cream
  • mixture. Sprinkle with tomatoes, onions, olives and cheese.
  • Refrigerate until serving. Cut into squares. Yield: 16-20 slices.
Nutrition Facts: 1 serving (1 each) equals 338 calories, 21 g fat (6 g saturated fat), 26 mg cholesterol, 614 mg sodium, 29 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013