Pizza and tacos are favorite foods in lots of families and this recipe combines the two. A variety of toppings can be used to suit your tastes.

Taco Pan Pizza
Preparation time: 25 minute, plus chilling

1   13.8-ounce tube refrigerated pizza crust
1⁄2 cup sour cream
1⁄3 cup mayonnaise
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 teaspoon sugar
1⁄2 teaspoon chili powder
1⁄4 teaspoon salt
1⁄4 teaspoon ground cumin
1 medium ripe avocado, peeled and cubed
2 teaspoons lime juice
2 medium tomatoes, chopped
1⁄4 cup chopped green onions
1⁄3 cup sliced ripe olives
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Unroll pizza dough and place in a greased 15-by-10-inch baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork.

Bake at 425 degrees F for 10 to 11 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin. Spread over cooled crust.

Toss avocado with lime juice; arrange over sour cream mixture. Sprinkle with tomatoes, onions, olives and cheese. Refrigerate until serving. Cut into squares.

Makes 16 to 20 slices.

Nutritional information per serving: 338 calories; 21 g fat (6 g saturated); 26 mg cholestrol; 614 mg sodium; 29 g carbohydrate; 3 g fiber; 9 g protein

Recipe from: Taste of Home