Taco Pan Pizza




  • 1 (10 ounce) can refrigerated pizza crust
  • ½ cup sour cream
  • 1/3 cup Blue Plate mayonnaise
  • 2 Tbsp minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp sugar
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 1 medium ripe avocado, peeled and cubed
  • 2 tsp lime juice
  • 2 medium tomatoes, chopped
  • ¼ cup chopped green onions
  • 1/3 cup sliced ripe olives
  • 1 cup shredded Mexican blend cheese or Cheddar cheese 


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 degrees for 10-11 minutes or until lightly browned. Cool on a wire rack. While dough is cooling, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin in a bowl. Spread over cooled crust. Toss avocado with lime juice; arrange over sour cream mixture. Sprinkle with tomatoes, onions, olives and cheese. Refrigerate until ready to serve. Cut into squares.

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