Taco Pizza
Taste of Home
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Summer calls for a delicious change of pace from ordinary pizza. This colorful version puts fresh vegetables, cheese and a savory meat sauce on top of a crispy cornmeal crust. You will have a hard time eating just one slice!
-Gladys Shaffer, Elma, Washington
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min. + cooling
Ingredients:
- 1-1/4 cups cornmeal
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 2/3 cup milk
- 1/3 cup butter, melted
- 1/2 pound ground beef
- 1/2 pound bulk pork sausage
- 1 can (6 ounces) tomato paste
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 envelope taco seasoning
- 3/4 cup water
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 cups chopped lettuce
- 1 cup diced fresh tomato
- 1/2 cup sliced ripe olives
- 1/2 cup sliced green onions
Directions:
In a large bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter; mix well. Press onto the bottom and sides of a 12-to 14-in. pizza an. Bake at 400° for 10 minutes or until edges are lightly browned. Cool.
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust.
Combine cheeses; sprinkle 2 cups over the meat layer. Bake at 400° for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese. Yield: 4-6 servings.