Cornmeal Crust for Taco Pizza
Recipe: #3784
December 31, 2011
Categories: Breads, Pizza Dough Mexican, Oven Bake, Mexican Dinner, more
"I found this recipe in a Better Homes and Gardens cookbook, Easy Everyday Cooking. I fell in love with this crust. You can really taste the cornmeal. I hope you enjoy it as much as we do. Crust makes enough dough for 2 pizzas. "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (147.3 g)
- Calories 319.7
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 55.2 mg
- Total Carbohydrate - 66.4 g
- Dietary Fiber - 3.9 g
- Sugars - 0.3 g
- Protein - 9.1 g
- Calcium - 13.4 mg
- Iron - 1.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 425°. In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
Step 2
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
Step 3
Grease two 11-13 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. Flute edges, if desired. Prick generously with a fork. Do not let rise. Bake in a 425 degree oven for 10 to 12 minutes or until lightly browned.
Step 4
To make the taco pizza, top crust with salsa, ground beef flavored with taco seasoning packet, refried beans and cheese. Bake for another 10 minutes. Top with lettuce, tomatoes, onions or your favorite taco toppings and of course more salsa!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier flavor, use a hot cornmeal instead of regular.
- Make sure the water is warm (120° to 130°) for the yeast to activate properly.
- Replace the all-purpose flour with whole wheat flour for a healthier alternative. Whole wheat flour is higher in fiber and contains more nutrients than all-purpose flour, making it a great substitution for those looking for a healthier pizza crust.
- Replace the vegetable oil with olive oil for added flavor. Olive oil adds a slight nutty taste to the pizza crust and is a healthier alternative to vegetable oil. It contains healthy monounsaturated fats that are beneficial for heart health.
Vegetarian Taco Pizza To make a vegetarian taco pizza, top the crust with salsa, black beans, corn, bell peppers and cheese. Bake for 10 minutes. Top with lettuce, tomatoes, onions, jalapeños, and more salsa!
Greek Taco Pizza To make a Greek taco pizza, top the crust with hummus, feta cheese, olives, and spinach. Bake for 10 minutes. Top with tomatoes, cucumbers, red onions, and a drizzle of olive oil!
Mexican Street Corn Salad: A delicious and refreshing side dish that complements the taco pizza perfectly. It's a combination of charred corn, mayonnaise, cotija cheese, chiles, and lime juice. It's a great way to add a bit of crunch and flavor to the meal!
Spicy Guacamole: A delicious and creamy guacamole that adds a kick of heat to the meal. It's made with avocados, jalapenos, garlic, cilantro, lime juice, and salt. The guacamole is a great way to add a creamy texture and a hint of spice to the taco pizza.
FAQ
Q: How long do I need to bake the crust?
A: Bake the crust in a 425° oven for 10 to 12 minutes or until lightly browned. For the taco pizza, top the crust with your desired toppings and bake for an additional 10 minutes.
Q: Can I make the crust ahead of time?
A: Yes, you can make the crust ahead of time and store it in the refrigerator for up to two days. When ready to use, let the crust come to room temperature before baking.
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Fun facts:
Cornmeal was a staple of the Native American diet, and it was also used in early American cooking. In the 1800s, cornmeal was used to make Johnnycakes, which were popular among the early settlers.
Taco Pizza was invented by a Chef named Ed LaDou, who worked at a popular pizza chain in the 1980s. His Taco Pizza recipe was so popular that it was featured in the movie, Pee-Wee’s Big Adventure.