Taco Pizza Recipe
Taco Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
4-6 servings
TOTAL 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 pan. 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.
Originally published as Taco Pizza in Taste of Home June/July 1996, p39

Nutritional Facts

1 piece: 694 calories, 37g fat (21g saturated fat), 110mg cholesterol, 2038mg sodium, 62g carbohydrate (10g sugars, 7g fiber), 28g protein.

  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  1. 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 pan. Bake at 400° for 10 minutes or until edges are lightly browned. Cool.
  2. 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.
  3. 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.
Originally published as Taco Pizza in Taste of Home June/July 1996, p39

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BakinGymnast User ID: 5767825 25400
Reviewed May. 20, 2012

"Very good! I liked the cornbread-like crust. It didn't take long to make and was very good. I didn't use as much cheese as it called for, because it seemed like too much. Cut back on the cheese and it's awesome!"

MY REVIEW
scrapo User ID: 2908723 9405
Reviewed Dec. 15, 2010

"Yummy! Very Filling though and makes a very large pizza, so unless you have a large family expect leftovers."

MY REVIEW
Sherri Duran User ID: 1383171 6302
Reviewed Mar. 28, 2010

"I like the cornmeal crust. All the fresh vegetables make it very tasty. I do use only ground beef as I do not always have sausage. I also like making my Pizza Mexican for a change of pace."

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