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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 Ingredients:
1-1/4 cups cornmeal |
1-1/4 cups king arthur unbleached 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:
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 an. 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.
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