Pizza with Tex-Mex flair! All that's needed
for a complete meal is the beverage and dessert!
Taco Pizza with Cornmeal
Crust
Cornmeal Pizza Dough (recipe follows)
12 ounces lean ground beef
1 cup chopped onion
1 (8-ounce) can tomato sauce
1 (2 1/2-ounce) can sliced ripe olives,
drained
1 (1 1/4-ounce) envelope taco seasoning
mix
2 cups (8 ounces) shredded cheddar cheese
2 cups shredded lettuce
2 cups chopped tomatoes
2 medium avocados, seed, peeled and chopped
1 cup (8 ounces) sour cream
Chili powder (optional)
Prepare Cornmeal Pizza Dough.
Grease two 11 to 13-inch pizza pans or
baking sheets. On a lightly floured surface, roll each half of
dough into a circle 1-inch larger than pizza pan. Transfer dough
to pans. Build up edges slightly. If desired, flute edges. Prick
well with fork. Do not let rise. Bake in a 425*F (220*C) oven
for 10 to 12 minutes or until lightly browned.
Meanwhile, in a large skillet cook ground
beef and onion until meat is brown and onion is tender. Drain
fat. Stir in tomato sauce, olives and taco seasoning mix. Heat
through.
Spread meat mixture over hot crusts. Sprinkle
with cheese. Bake about 12 minutes more or until cheese is melted.
Top with lettuce, tomatoes, avocados and
sour cream. If desired, sprinkle sour cream with chili powder.
Makes 6 servings.
Cornmeal Pizza Dough
About 2 1/2 cups all-purpose flour
1 (1/4-ounce) package active dry yeast
(2 1/2 teaspoons)
1/4 teaspoon salt
2 cup warm water (120* to 130*F / 50*
to 55*C)
2 tablespoons vegetable oil
3/4 cup yellow cornmeal
In a large bowl combine 1 1/4 cups of
the flour, yeast and salt. Add warm water and oil. Beat with
an electric mixer on low speed for 30 seconds. Beat on high speed
for 3 minutes.
Using a spoon, stir in cornmeal and as
much of 3/4 to 1 1/4 cups of additional flour as you can.
On a lightly floured surface, knead in
enough of the remaining flour to make a moderately stiff dough
that is smooth and elastic, about 6 to 8 minutes. Divide dough
in half. Cover and let rest for 10 minutes.
