Taco Pan Pizza Recipe
Ingredients
| 1 tube (10 ounces) refrigerated pizza crust | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/3 Cup (16 tbs) | |
| 2 tablespoons minced fresh cilantro or parsley | ||
| 1 jalapeno pepper, seeded and chopped | ||
| Sugar | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Ripe avocado | 1 Medium, peeled | |
| Lime juice | 2 Teaspoon | |
| Tomatoes | 2 Medium, chopped | |
| 1/4 cup chopped green onions | ||
| Ripe olives | 1/3 Cup (16 tbs), sliced | |
| 1 cup (4 ounces) shredded | ||
| Mexican cheese blend or cheddar cheese | ||
Directions
Unroll pizza dough and place in a greased 15-in x 10-in x 1-in baking pan; flatten dough and build up edges slightly.
Prick dough several times with a fork.
Bake at 425° for 10-11 minutes or until lightly browned.
Cool on a wire rack.
Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin.
Spread over cooled crust.
Toss avocado with lime juice; arrange over sour cream mixture.
Sprinkle with tomatoes, onions, olives and cheese.
Refrigerate until serving.
Cut into squares.
Prick dough several times with a fork.
Bake at 425° for 10-11 minutes or until lightly browned.
Cool on a wire rack.
Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin.
Spread over cooled crust.
Toss avocado with lime juice; arrange over sour cream mixture.
Sprinkle with tomatoes, onions, olives and cheese.
Refrigerate until serving.
Cut into squares.
Chef
