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Taco Pleasing Pizza

Servings: 6


For Cornmeal Crust:
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2/3 cup milk
1 can (4 ounces) chopped green chilies
1/3 cup vegetable oil

For Topping:
1 pound bulk pork sausage
1 can (16 ounces) whole tomatoes
1 can (6 ounces) can tomato paste
2 teaspoons chili powder
2 cup (8 ounces) Wisconsin Monterey jack cheese, shredded
2 cups shredded lettuce
2 medium-sized tomatoes, chopped
1 cup ripe olive halves

Cooking Directions:

For cornmeal crust: Sift together cornmeal, flour, baking powder and salt. Add milk, green chilies and oil to dry ingredients; mix well. Press dough into buttered 13 inch round pizza pan; shape edge to form ridge. Bake at 400°F for about 10 minutes.

For topping: Brown meat; drain off excess fat. Add canned tomatoes, tomato paste and chili powder; mix well. Bring mixture to a boil; reduce heat. Simmer about 5 minutes. Spread meat mixture over partially baked crust; top with 1 cup of cheese. Continue baking at 400°F for 10 to 15 minutes. Cut into wedges. Top with shredded lettuce, tomatoes, olives and remaining cheese.

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