Pizza with Tex-Mex flair! All that's needed for a complete meal is the beverage and dessert!

Taco Pizza with Cornmeal Crust

Cornmeal Pizza Dough:

About 2 1/2 cups all-purpose flour

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)

1/4 teaspoon salt

2 cup warm water (120°F to 130°F | 50°C to 55°C)

2 tablespoons vegetable oil

3/4 cup yellow cornmeal

 

Taco Topping:

12 ounces lean ground beef

1 cup chopped onion

1 (8-ounce) can tomato sauce

1 (2 1/2-ounce) can sliced ripe olives, drained

1 (1 1/4-ounce) envelope taco seasoning mix

2 cups (8 ounces) shredded cheddar cheese

2 cups shredded lettuce

2 cups chopped tomatoes

2 medium avocados, seed, peeled and chopped

1 cup (8 ounces) sour cream

Chili powder (optional)

1. For Cornmeal Pizza Dough: In a large bowl combine 1 1/4 cups of the flour, yeast and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes.
2. Using a spoon, stir in cornmeal and as much of 3/4 to 1 1/4 cups of additional flour as you can.
3. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes. Divide dough in half. Cover and let rest for 10 minutes.
4. Grease two 11 to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1-inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. If desired, flute edges. Prick well with fork. Do not let rise. Bake in a 425°F (220°C) oven for 10 to 12 minutes or until lightly browned.
5. For Taco Topping: In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, olives and taco seasoning mix. Heat through. Spread meat mixture over hot crusts. Sprinkle with cheese.
6. Bake about 12 minutes more or until cheese is melted.
7. Top with lettuce, tomatoes, avocados and sour cream. If desired, sprinkle sour cream with chili powder.

Makes 6 servings.