Mexican Pizza With Beef
|Warm water||3⁄4 Cup (12 tbs), divided (105° To 115°)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Lean ground beef||3⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 , seeded and minced|
|Ground cumin||1⁄4 Teaspoon|
|No salt added tomato sauce||1 Cup (16 tbs)|
|Seeded chopped tomato||3⁄4 Cup (12 tbs)|
|Minced fresh cilantro||3 Tablespoon|
|Sweet red pepper/Sweet yellow / green pepper||1 Medium, sliced into rings|
|Sliced ripe olives||3 Tablespoon|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
Combine 1/4 cup water, yeast, and sugar in a small bowl; let stand 5 minutes.
Position knife blade in food processor bowl.
Add flour, cornmeal, garlic powder, and freshly ground pepper,- top with cover, and process 10 seconds Add yeast mixture, and process until blended.
With processor running, slowly add enough of remaining 1/2 cup water to form a ball that leaves sides of bowl; continue processing 15 to 20 seconds after dough forms a ball.
Let stand 2 minutes.
With processor running, add enough remaining water to make a soft, smooth dough; process 10 to 15 seconds.
Turn dough our onto a 15-inch pizza pan that has been coated with cooking spray.
Shape dough into a ball; cover and let stand 10 minutes.
Pat dough evenly into pan.
Bake at 425° for 5 minutes; set aside.
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add ground beef and next 4 ingredients; cook until meat is browned, stirring to crumble meat.
Drain and par dry with paper towels, set aside.
Combine tomato sauce, chopped tomato, and cilantro.
Spread mixture over crust, leaving a 1/2-inch border around edges.
Top with ground beef mixture, pepper rings, and olives.
Sprinkle cheese evenly over pizza.
Bake at 425° for 15 to 20 minutes or until crust is lightly browned and cheese melts.