Canned corn recipe makes a super easy, surprisingly tasty taco pizza
Whether you have philosophical or flavor objections to taco pizza, or hold it up as a shining example of a great American food mashup, it’s not shocking to see it on a pizzeria menu.
Taco pizzas aren’t the only way Americans have crammed pizza into other forms of food. Look no further than the zesty pizza burgers or humble bagel bites.
Yet we draw the line at pizza tacos — you know, a taco shell with pepperoni, Italian sausage, mushrooms and pizza sauce topped by a blend of mozzarella and Parmesan cheese with a sprinkle of fresh basil. Or perhaps we’re awaiting Taco Bell to bless us with this creation.
Let me know if you’d eat pizza tacos; this recipe from a Del Monte corn can could be my new retirement plan.
Insights
The pizza looks great coming out of the oven. Toppings piled high. Black olives under a thin layer of melted, golden cheese.
Tastewise, it’s basically a taco pizza. Removing the chicken would make it a fine vegetarian dish.
I used Mia Oven Fired Stone Baked Original pizza crust because it was the only option on the shelf at Walmart. Turns out it was the right choice, as the crust was soft without being soggy but had a crispy bottom.
There’s no need to measure the ingredients. Just add the amounts that look right to you.
Don’t expect a thin crust to hold up under all the moisture from the salsa, corn and olives and the weight of the chicken and cheese.
Next time — and there will be a next time — I would top the pizza with crushed Doritos or tortilla chips then add dollops of sour cream just before serving. Maybe even throw on a handful of lettuce shreds. Any taco toppings work with these flavors. If there’s a vegetarian reader out there willing to replace the chicken with tofu or refried
12-inch pre-baked pizza crust
1 cup salsa
1 can (15.25 ounces) whole kernel corn, drained
6 ounces cooked chicken, cut into strips
cup sliced pitted ripe olives beans, let me know how it works.
I don’t normally go for taco pizza, but I would make this again. This recipe has been one of the best finds during this series.
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average kitchen with his moderately above average cooking talent. Contact Daniel at (920) 996-7214 or dphiggin@gannett.com. Follow him on Twitter and Instagram at @HigginsEats.