Thank you to Fleischmann’s® Yeast for sponsoring this irresistible Taco Pizza with an easy cornmeal crust that requires no rising time!
Last week I talked about having family pizza night with frozen pizzas, which is a great option when you are especially low on time or energy, but it’s also nice to make your own pizza from scratch when you can. Did you know you can make homemade pizza including the crust in about a half hour? It’s true!
Fleischmann’s put together this interesting infographic showing some trends in Americans’ pizza consumption (as a nation we eat 350 slices of pizza per second!?), and comparing takeout to making your own hot, fresh pizza at home. Interesting stuff!
Now I bet you’re fired up to make your own pizza, so let’s go! This is a bit of a cowboy-cooking recipe because the crust doesn’t exactly follow rules and instructions. The fact that the measurements don’t need to be perfect lets you know it’s pretty foolproof. If you don’t like things like “stir it until it can’t pick up anymore cornmeal” or “keep adding flour if the dough feels sticky” then you might want to use Fleischmann’s more polished pizza dough recipe. I really like this cornmeal crust for taco pizza though because I think it makes it a little more reminiscent of a taco shell. It matches really well with the Mexican flavors in this fun dinner!
- 16 ounces ground turkey
- 1 packet reduced-sodium taco seasoning
- 1/2 cup water
- 1 envelope Fleischmann’s® Pizza Crust Yeast
- 1 1/2 teaspoons sugar
- 2/3 cup very warm water 120 to 130°F
- 3 tablespoons olive oil
- 1 1/2 cups whole wheat or spelt flour You can substitute all-purpose flour if you prefer.
- 1 teaspoon kosher salt
- 3/4 cup cornmeal
- 1 1/2 cups shredded Mexican blend cheese
- 6 ounces sliced black olives
- 4 sliced green onions
- 1 cup halved grape tomatoes
Preheat oven to 425 degrees F.
Spray a skillet with cooking spray, and heat over medium-high heat. Add ground turkey, and brown and crumble meat. When it is cooked through about halfway, sprinkle taco seasoning over the meat. Add 1/2 c. water, and stir together well. Allow meat to cook, stirring occasionally, for 5-10 minutes.
(While meat simmers, you can make your pizza dough.)
Stir together yeast, sugar, warm water, and olive oil. Add one cup of flour and salt, and stir until combined. Add 3/4 c. cornmeal, and stir until sticky dough has formed. Dough will not pick up all the cornmeal, so just stir until it comes together and leave the rest of the cornmeal in the bowl.
Generously sprinkle kneading surface with more flour. (I work on a large cutting board on top of a towel to keep it from sliding around.) Knead the dough for about five minutes until it looks pretty and smooth. If the dough starts to stick to your hands or the board, add a couple tablespoons more flour. (You might need to add flour 2-3 times.)
Now, use a rolling pin or your hands to flatten your dough into a circle sized to fit your pizza pan. Sprinkle a few pinches of cornmeal (use the leftover in the mixing bowl) over your pan, and place dough on the pan, stretching and patting to reach the edges as needed.
Spread about 1/2 c. taco sauce over the dough (or more to taste), and spread the taco meat over that. Sprinkle cheese over the top, and arrange halved tomatoes, black olives, and green onions over the cheese.
Bake in a preheated oven for 12-15 minutes or until cheese is melted and bubbly and crust is golden brown. Allow to rest for 3-5 minutes before cutting and serving.
- Prep Time: 15
- Cook Time: 20
- Category: Main
Here are more easy recipes with yeast for you to try: