Southwestern Deep-Dish Pizza |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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With a rich, hearty beef and bean filling, a slice of this slightly spicy pizza goes a long way. I enjoy experimenting with my cooking and have studied ethnic cuisine all over the world.Diane Halferty, Tucson, Arizona Ingredients:
2-1/2 cups biscuit/baking mix |
1/2 cup cornmeal |
3/4 cup water |
1 pound ground beef |
1 medium onion, finely chopped |
1 can (8 ounces) tomato sauce |
2 teaspoons chili powder |
1 teaspoon ground cinnamon |
1 can (16 ounces) refried beans |
hot pepper sauce to taste |
2 cups (8 ounces) shredded monterey jack or cheddar cheese |
salsa and sliced ripe olives, optional |
Directions:
1. In a large bowl, combine biscuit mix and cornmeal. Stir in water until mixture forms a soft dough. Press onto the bottom and up the sides of a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 10 minutes or until lightly browned.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chili powder and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.
3. Combine refried beans and hot pepper sauce; spread over crust. Top with meat mixture; sprinkle with cheese. Bake at 425° for 10 minutes or until cheese is melted. Let stand 10 minutes before cutting. Serve with salsa and olives if desired. Yield: 16 servings.
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