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Spicy pork taco pizzas

6
Points®
Total Time
34 min
Prep
15 min
Cook
4 min
Serves
6
Difficulty
Moderate
Here is a delightful fusion of a traditional Italian pizza crust with a topping that’s pure Mexican. 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, which here forms the taco. These individual taco-pizzas are fully hand-made and still done in just 30 minutes. Get the whole family in on the preparation to make quick work of the dough kneading and cooking. Though we use pork, this dish is also great with leftover chicken, cutting some of the cook time, or beef. Zesty salsa, cool and crunchy lettuce and creamy cheese finish off the pizzas with all the flare of a good taco. Serve alone or with a quick side salad for a heartier meal.

Ingredients

All-purpose flour

1⅓ cup(s)

Yellow cornmeal

⅓ cup(s)

Baking powder

½ tsp

Table salt

½ tsp

Water

½ cup(s), warm (105-115°F)

Water

1 Tbsp, warm (105-115°F)

Olive oil

1½ tsp

Fat free sour cream

3 Tbsp

Fresh lime juice

2 Tbsp

Cilantro

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

⅛ tsp

Frozen corn

1 cup(s)

Salsa

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

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)

Lettuce

3 cup(s), chopped, shredded

Instructions

  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.

Notes

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.

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