Prep 30 minutes I Bake 25 minutes + cooling | Yield: 4-6 servings

1-1/4 cups cornmeal
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons salt
2/3 cup milk
1/3 cup butter, melted
1/2 pound ground beef
1/2 pound bulk pork sausage
1 can (6 ounces) tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
3/4 cup water
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups chopped lettuce
1 cup diced fresh tomato
1/2 cup sliced ripe olives
1/2 cup sliced green onions

In a large 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 4000 for 10 minutes or until edges are lightly browned. Cool.

In a large skillet, cook beef and sausage over medium heat until no longer pink; 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 4000 for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese.