Friday, August 14, 2009

Mexican Pizza

Our neighbor-son helped me make up a Mexican Pizza recipe we really love!

Crusty Mexican Pizza Dough
1 heaping teaspoon dry yeast
1 1/2 cup warm water
3/4 teaspoon salt
3 teaspoons olive oil
1/2 cup cornmeal
3 1/4 - 4 3/4 cup flour

1 cup mild Pace salsa, pureed until smooth

A. Taco Meat (prepare as usual)
1 pound lean ground beef
3/4 cup water
1 packet taco seasoning (McCormick)
B. fat-free vegetarian spicy refried beans
C. extra sharp cheddar cheese, grated
D. shredded lettuce
E. large plum tomato, seeded and chopped
F. low-fat sour cream
G. guacamole
F. sliced jalapenos (we used the jar ones)

Crusty Mexican Pizza Dough
Swirl the bowl with hot water to warm. Shake out excess water then pour in the 1.5 cups water and stir in the yeast until it dissolves. Add salt, olive oil, corn meal and about 3 cups of flour. Turn to speed 2 on your mixer (using dough hook) for 1 minute.

Continue adding flour (1/2 cup at a time) until dough clings to hook and cleans sides of bowl. If the dough is sticky keep going. Knead on speed 2 for 2 minutes.

Place is greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. [While the dough is rising, brown the ground beef, drain, add water and seasonings to make the taco meat.] Punch dough down. Preheat oven to 450 and place rack in the bottom slot.

Divide into thirds. Put 2/3s in the fridge in a sealed ziploc gallon-size bag with the air pushed out. (This makes enough for 3 thin-crust pizzas.)

Give your 15" (diameter) pizza stone a light spritz with non-stick spray, then roll out 1/3 of the dough thinly on the stone. Top with the pureed salsa and then crumble about 1/4 of the taco meat in an even layer on top. Put about 3/4 cup of refried beans in a sandwich ziploc bag, seal, cut off the corner and squeeze out stripes on top of the meat. Then evenly cover the top with grated cheddar cheese, being careful not to use to much (don't want it to run off the pizza while baking).

Bake on the bottom rack at 450 for 8-12 minutes, until the crust is crisp and the cheese is fully melted.

Remove from oven, cool five minutes, add jalapenos if you like, then cover the top liberally with shredded lettuce. Sprinkle that with chopped tomato. Then scoop 1/4 - 1/3 cup of sour cream into a sandwich ziploc, seal, cut off the corner and squeeze in stripes on top of the lettuce and tomato; do the same with the guac.

Slice and enjoy.

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