Spicy Pork Taco Pizzas (6)

By Realtychick

Ingredients

• 1/2 cup(s) all-purpose flour
• 1/8 cup(s) uncooked yellow cornmeal
• 1/8 tsp baking powder
• pinch table salt
• 1/8 cup(s) water, warm (105-115°F)
• 1/2 tsp olive oil
• 1 Tbsp fat-free sour cream
• 1/2 Tbsp fresh lime juice
• 1 Tbsp cilantro, fresh, chopped
• 1/4 pound(s) lean pork tenderloin, trimmed of all visible fat, and cut into thin strips
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/8 tsp cayenne pepper
• 1/2 cup(s) frozen corn kernels
• 1/2 cup(s) salsa, mild, thick-and-chunky variety
• 1/4 cup(s) Kraft Mexican Style Shredded Taco Cheese, or other brand
• 2 cup(s) lettuce, shredded

Details

Servings 2

Preparation

Step 1

Preheat the oven to 250°F. Combine the flour, cornmeal, baking powder, and salt in a food processor. With the machine running, add the water and oil. Pulse until the dough forms a ball, about 1 minute. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and let rest 15 minutes.


Meanwhile, combine the sour cream, lime juice, and cilantro in a small bowl; whisk to blend and set aside. Toss the pork, cumin, chili powder, and cayenne in a bowl; set aside.


Divide the dough into 2 pieces. Sprinkle a work surface lightly with flour. With a floured rolling pin, roll each piece of dough into a 5 1⁄2-inch circle. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add one circle; cook until lightly browned, 30–60 seconds on each side. Transfer the circle to a large nonstick baking sheet. Place in the oven to keep warm.


Return the skillet to the heat. Add the pork mixture and corn; stir-fry until the pork is cooked through, 2–3 minutes. Stir in the salsa.


To assemble, spoon the pork mixture onto the 6 crusts to cover half, sprinkle evenly with the cheese and lettuce, then drizzle each with a scant tablespoon of the sour cream mixture. Fold and eat like a taco. Yields 1 taco per serving.