The funny thing about this taco pizza is that it came from a "special kids issue" of Food Network Magazine (really just 5 to 10 pages set off within the regular magazine). There was a feature on mixing up your kids' favorite meals - so instead of tacos and pizzas, they have recipes for pizza tacos and taco pizzas. I've made taco pizza a handful of times (it was a good transition pizza for me back when I first started eating pizza), but this recipe had a few elements I'd not thought of in the past.
As I've bemoaned before, it is impossible to find non-frozen fresh pizza dough here. This leaves me with two options for day-of pizza: Boboli and Pillsbury (from the dairy cooler). We've tried both and I definitely prefer Pillsbury. I grabbed their new "artisan" crust - not sure what makes it artisan, but it was whole wheat. Oh! AND I had a mini-breakthrough! As much as I am for local, fresh produce... I haven't bought local corn since "the summer of almost eating worms in corn twice" - I buy the unhusked ears wrapped in plastic (I know, I know). Today, I said to myself, "Stephanie. Don't be such a wuss." And good news - when I unhusked them... No worms!
The recipe has you bake the pizza with refried beans - it calls for black refried beans, but I had regular old veggie refrieds (but with a twist - also with lime and chilis), so I used that. So you bake the pizza with a thin layer of beans, topped with a half cup of salsa, then sprinkle 1/2 cup of sharp cheddar, a handful of green onions, and a handful of diced jalapenos. While that's baking, you mix up the secret ingredients...
Top - 1/4 cup of sour cream mixed with the juice of half a lime and a tablespoon of water. Bottom - sliced romaine and chopped tomatoes tossed with the juice of the other half of the lime and a little salt. When the pizza comes out of the oven, you top it with these (and some avocado, of course. YUM.). It made Brad say all sorts of yummy words.
I have to agree with Brad and his gushing... This was pretty darn good. And I even liked the sour cream mixture - definitely adds something that was missing in previous taco pizzas. A few years ago I didn't like lime. Now I think it makes things amazing.
Look ma, no worms!
Did I mention we ate the whole pizza, save four tiny squares? (By we, I mostly mean Brad. And that is good because making his belly happy makes me happy!)