Mommy's Kitchen - Recipes From my Texas Kitchen: Taco Pizza with a Cornmeal Crust


Thursday, September 8, 2016

Taco Pizza with a Cornmeal Crust

This taco pizza starts with an easy cornmeal pizza crust, topped with Bush's Cocina Latina Refried beans and all your favorite taco fixings.   
Friday night is always Pizza Night at our house. My family has their favorites, but last weekend I was in the mood to try something new. Tacos and pizza are two of my favorite foods so on a whim, I combined the two and came up with this easy Taco Pizza. 

Since this was a taco pizza I adapted my favorite pizza crust recipe into a cornmeal crust, which paired perfectly with all my favorite taco toppings. The addition of the cornmeal gave the pizza crust a nice crunch and everyone loved it.   

I also used Bush's Cocina Latina® Traditional Refried Beans and salsa as the base for my sauce. Cocina Latina is a new line of Latin inspired beans from Bush's and the first canned beans that I think taste as good as homemade.

I'm so excited about all the different flavors and bean varieties that Cocina Latina offers. These beans are super versatile and they're perfect, served as a side dish or to have on hand to create all  my families favorite Mexican inspired dishes. 

My daughter loves the flavor and creamy texture of these beans so much that she's been making bean and cheese burritos just about every day as an after school snack. The new Cocina Latina beans have now become my family's new household favorite refried beans! 

Let's get started on this easy taco pizza! First prepare the pizza dough (full recipe below). Cover the mixing bowl with a dish towel and let the pizza dough rest for 30 minutes.While the dough rests, gather and prepare all the taco toppings and set aside. 

Remove dough from bowl and knead with a little flour if the dough is sticky. Brush a large pizza pan with olive oil. Sprinkle a few pinches of dry corn meal over the pizza pan before adding the dough. Press the pizza dough into the pan and up the sides (for a thinner crust, use only half of the dough). 

Bake the pizza crust for 8 - 10 minutes or until lightly golden brown. Remove from oven and set aside. Place the refried beans in a microwave safe dish and microwave on low for 1 minute. Stir well and then spread the beans evenly over the pizza crust. 

Top with cooked ground beef mixture and shredded cheese. Return the pizza to the oven and bake an additional 5-7 minutes or until the cheese is melted and the edges of the pizza are golden brown. 

Spoon the salsa on top and add the shredded lettuce, tomatoes, sliced black olives, additional cheese and cilantro. Slice and serve warm.  

I'm so excited to add a new pizza to our Friday night pizza rotation!      



Taco Pizza with a Cornmeal Crust 
Ingredients:

Cornmeal Pizza Crust:
1 - cup warm water
1 - 1/4 oz packet (2 1/4 teaspoons) rapid rise yeast 
2 1/2 - cups all purpose flour
2/3 - cup cornmeal + additional for dusting pan
1 - teaspoon salt
1 - tablespoon baking powder
4 - tablespoons butter, softened

Toppings: 
1 - 16 oz can Bush's Cocina Latina® Traditional Re fried Beans
1/2 - pound ground beef, browned
2 - tablespoons taco seasoning + 1/3 - cup water
1 1/2 - cup shredded cheddar cheese, separated
1/4 - cup salsa
1 1/2 - cups shredded lettuce
1/2 - cup diced tomatoes
1 - small can sliced black olives, drained 
cilantro, to taste

Directions: 
Prepare pizza dough by mixing the yeast and warm water together. Set aside for 5 minutes.

In a large bowl mix together the flour, cornmeal, salt, and baking powder. Add the softened butter and cut into the flour mixture using a pastry blender or fork. Add the yeast mixture and stir together until combined. 

I used my kitchen aid mixer with the hook attachment, and added additional flour (1/4 cup) at a time, until the dough pulled away from the sides and formed into a ball.

Cover the bowl with a towel and let the dough sit for 30 minutes. Remove dough from bowl and knead with a little bit of flour if the dough is sticky. Brush a large pizza pan with olive oil. Sprinkle a few pinches of dry corn meal over the pizza pan before adding the dough. 

Press the pizza dough into the pan and up the sides (for a thinner crust, use only half of the dough). Bake the pizza crust for 8 - 10 minutes or until lightly golden brown. Remove from oven and set aside. 

In a large skillet, cook beef over medium heat until no longer pink; drain grease. Add the taco seasoning and water, bring to a boil and simmer for 5 minutes. 

Place the re fried beans in a microwave safe dish and microwave for 1 minute. Stir well and then spread the beans evenly over the pizza crust. Top with cooked ground beef mixture and shredded cheese. 

Return the pizza to the oven and bake an additional 5-7 minutes or until the cheese is melted and the edges of the pizza are golden brown. Spoon the salsa on top and add the shredded lettuce, tomatoes, sliced black olives, additional cheese and cilantro. Slice and serve warm.  

Servings: 6 


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Disclosure: This is a sponsored post written by me on behalf of Bush's Beans. I've received samples and compensation for my time and efforts in creating this post. All opinions are my own. #BushsBeans #BushsCocinaLatina #sponsored


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1 comment:

Vintage Kitty said... #

I've been looking for a cornmeal pizza crust. Will give this one a try. Thanks!