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Prep Time
15 mins
Total Time
30 mins


prepared thin pizza crust (12 in./30 cm)
3 tbsp
reduced-sodium tomato sauce
45 mL
1 tsp
seeded, finely chopped jalapeno pepper
5 mL
5 oz
Store-Made Mexican-Style Meatloaf, cooked according to package directions and crumbled (approx. 1 cup/250 mL crumbled meatloaf)
150 g
1 cup
halved cherry tomatoes
250 mL
1/4 cup
thinly sliced red onion
60 mL
1 1/2 cups
frozen corn kernels, thawed, divided
375 mL
1/4 cup
grated Parmesan cheese
60 mL
8 cups
mixed greens
2 L
1/4 cup
olive oil
60 mL
2 tbsp
lime juice
30 mL
1 clove
garlic, minced
1/2 tsp
2 mL


Step 1

Place crust on baking sheet or pizza pan. Spread with tomato sauce. Sprinkle with jalapeno, crumbled meatloaf, tomatoes, red onion, 1/4 cup (60 mL) corn and Parmesan cheese.

Step 2

Bake in preheated 425˚F (220˚C) oven 12 min. or until crust is golden.

Step 3

Meanwhile, place mixed greens and remaining corn in large bowl. In small bowl, whisk olive oil, lime juice, garlic and salt. Toss with greens and corn. Serve salad with pizza.


For more taco flavours, serve with extra toppings: hot sauce, black olives, sour cream and cilantro.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
15 g
Saturated Fat:
3 g
34 g
4 g
6 g
15 mg
13 g
600 mg
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