;DI like to make this type of pizza on occasion because it has the best of both worlds.
For the crust, follow your favorite recipe except substitute 1/3 of the flour with fine ground cornmeal, and add black pepper to the mix.
For the sauce, I make a 50/50 mix of tomato puree and Ortega Mild Taco Sauce (I'm sure any of your personal choice is fine too). I also add a bit of cumin to the sauce.
Toppings: I used precooked, crumbled chorizo sausage (should be available nationwide at this point), and precooked chicken (diced). Black Olives are a nice touch too.
I add Chihuahua(sp?) cheese, or if unavailable, a blend of Jack, mozzarella, and cheddar. I top the cheese with chopped green onions(only the green part) , cilantro (fresh or dry is okay), and crushed red pepper flakes to taste.
This is great for mexican food lovers and pizzaholics. You can try giant tortillas too for the crust-just watch for burning!
Topping choices are plenty too!