|Cornmeal||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Ground beef||1⁄2 Pound|
|Bulk pork sausage||1⁄2 Pound|
|Tomato paste||6 Ounce (1 Can)|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Chopped lettuce||2 Cup (32 tbs)|
|Diced tomato||1 Cup (16 tbs) (Use Fresh)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
In a medium bowl, combine the cornmeal, flour, baking powder and salt.
Add milk and butter; mix well.
Press onto the bottom and sides of a 12- to 14-in.pizza pan.
Bake at 400° for 10 minutes or until edges are lightly browned.
In a large skillet, brown beef and sausage; drain.
Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil.
Simmer, uncovered, for 5 minutes.
Spread over crust.
Combine cheeses; sprinkle 2 cups over the meat layer.
Bake at 400° for 15 minutes or until cheese melts.
Top with lettuce, fresh tomato, olives, onions and remaining cheese.