Spicy Pork Taco Pizzas

SmartPoints® value per serving
Total Time
19 min
15 min
4 min
Here is a delightful fusion of a traditional Italian pizza crust with a topping that’s pure Mexican.


All-purpose flour

1 cup(s)

Yellow cornmeal


Baking powder

½ tsp

Table salt

½ tsp


½ cup(s), warm (105-115°F)


1 Tbsp, warm (105-115°F)

Olive oil

1½ tsp

Fat free sour cream

3 Tbsp

Fresh lime juice

2 Tbsp


1 Tbsp, fresh, chopped

Uncooked lean pork tenderloin

½ pound(s), trimmed of all visible fat, and cut into thin strips

Ground cumin

¾ tsp

Chili powder

½ tsp

Cayenne pepper


Frozen corn kernels

1 cup(s)

Fat free salsa

½ cup(s), mild, thick-and-chunky variety

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)


3 cup(s), chopped, shredded


  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.
  2. 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.
  3. Divide the dough into 6 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. Repeat with the remaining 5 dough circles. Place in the oven to keep warm.
  4. 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.
  5. 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.


The peasant crust, called a piadina, is made with baking powder instead of yeast, and the dough is cooked in a skillet instead of in the oven, so the crust stays soft and can be folded in half.Taco cheese is a mixture of taco seasoning, Monterey Jack and colby or cheddar cheese. For spicier tacos, use a medium or hot salsa and add chopped pickled jalapeño peppers to the sour cream sauce.