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Taco Cornbread Pizza


  • 1 pkg. (8.5 oz.) corn muffin mix
  • 1 lb. ground beef
  • 1 pkg. (1-1/4 oz.) Taco Seasoning Mix
  • 3/4 cup water
  • 1 pkg. (8 oz.) Shredded Cheddar Cheese, divided


  1. Preheat oven to 400°F.
  2. Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan.
  3. Bake 8 to 10 minutes or until lightly browned.
  4. Meanwhile, brown meat in large skillet; drain.
  5. Add seasoning mix and water; prepare as directed on package.
  6. Sprinkle 1 cup of the cheese over baked crust; top with the meat mixture and remaining 1 cup cheese.
  7. Bake an additional 4 to 5 minutes or until cheese is melted.




Pizza Rustic


  • Pastry for 2-crust 9-inch pie
  • 1 lb. Italian sausage, casing removed
  • 1-1/2 Ricotta Cheese
  • 1 cup (4 oz.) Shredded Low-Moisture Whole Milk Mozzarella Cheese
  • 4 eggs, beaten or egg substitute
  • 1/2 cup 100% Grated Parmesan Cheese
  • 3 oz. Prosciutto, chopped
  • 2 Tbsp. chopped fresh parsley


  1. Preheat oven to 375°F.
  2. Roll 1/2 of the pastry to 11-inch circle on lightly floured surface.
  3. Line 9-inch pie plate with pastry allowing 1/2-inch overhang.
  4. Pierce pastry shell with fork.
  5. Brown sausage; drain.
  6. Mix ricotta cheese, mozzarella cheese, eggs and Parmesan cheese in large bowl.
  7. Stir in sausage, prosciutto and parsley.
  8. Spoon into crust.
  9. Roll remaining pastry to 12-inch circle.
  10. Place over filling; seal and flute edge.
  11. Cut several slits to permit steam to escape.
  12. Bake 1 hour or until center is set and crust is browned.
  13. Let stand 15 minutes before serving.
  14. Serve hot or cold.

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