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Taco Pizza

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

4-6 ServingsPrep: 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

2 of 2

Taco Pizza (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 694 calories, 37 g fat (21 g saturated fat), 110 mg cholesterol, 2,038 mg sodium, 62 g carbohydrate, 7 g fiber, 28 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.