Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Cornmeal |
| 1¼ cup | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1½ teaspoon | Salt |
| ⅔ cup | Milk |
| ⅓ cup | Butter or margarine -- |
| \N \N | Melted |
| ½ pounds | Ground beef |
| ½ pounds | Bulk pork sausage |
| 6 ounces | Can tomato paste |
| 14½ ounce | Can diced tomatoes - undrained |
| 1 \N | Env taco seasoning mix |
| ¾ cup | Water |
| 1½ cup | Cheddar cheese -- shredded |
| 1 cup | Monterey jack cheese -- |
| \N \N | Shredded |
| 2 cups | Chopped lettuce |
| 1 cup | Diced fresh tomato |
| ½ cup | Sliced ripe olives |
| ½ cup | Sliced green onions |
In a medium 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 inch pizza pan. Bake at 400 for 10 minutes or until edges are lightly browned. Cool. In a large skillet, brown beef and sausage; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust. 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.
Recipe By : Taste Of Home June/July '96