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!
Here are more easy recipes with yeast for you to try: