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    You are in: Home / Recipes / Southwestern Pizza Recipe
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    Southwestern Pizza

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 09, 2011

      I am enjoying my third square of this right now! I LOVE the sour cream with taco seasoning combo. Next time I will use a larger pan, as the one I used was a bit small, so the crust was a bit thicker than I planned on. This has a fantastic combination of flavors. We used a fresh salsa so ended up having to drain it before putting that layer on. I didn't have corn, so had to leave it out, and we topped this with cilantro. Corn will be used next time, as I can imagine how good it would be... Thanks for sharing a great recipe! To the reviewer who used corn starch, I agree with jshaffer: corn starch is not a good sub for cornmeal at all. I think if you tried it with the coarser corn meal, you would enjoy this quite a bit more.

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    • on February 14, 2007

      I would not recommend to anybody that they substitute cornstarch for cornmeal. The texture would be entirely different and cornstarch is very funny about absorbing water.

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    • on December 16, 2005

      Good recipe. I 1/2ed it. The recipe does not mention how many eggs, etc. I used one egg. The crust was very soft--somewhat like corn bread. Also, I didnt have any cornmeal so I just tried cornstarch instead. The crust was new to me but the rest is good! Cheese makes it all good. I used pinto beans instead of beef and didn't use any taco seasoning throughout. So, without all that--this pizza was good--I can just imagine how good it will be with everything. Thanks for posting this recipe :)

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    Nutritional Facts for Southwestern Pizza

    Serving Size: 1 (3607 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 608.0
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 19.1 g
    Cholesterol 121.5 mg
    Sodium 757.6 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 4.3 g
    Sugars 6.1 g
    Protein 30.1 g

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