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Deep Dish Mexican Pizza




Source of Recipe


Internet


Recipe Link: http://www.cdkitchen.com

List of Ingredients




1 thick pizza crust
nonstick cooking spray
1/2 small onion -- diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
15 ounces black beans -- rinsed and drained
2 ounces diced green chilies
cornmeal
1 cup shredded monterey jack cheese
3/4 cup diced tomatoes
1/2 cup frozen whole kernel corn -- thawed
1/2 green bell pepper -- diced
2 ounces sliced ripe black olives -- drained
1/2 teaspoon olive oil
salsa -- optional
sour cream -- optional


Recipe



Prepare Pizza Crust. Preheat oven to 500°F. Spray 2-
to 3-quart saucepan with cooking spray. Place over
medium heat. Add onion, chili powder, cumin, cinnamon
and 1 tablespoon water; stir. Cover and cook 3 to 4
minutes or until onion is crisp-tender. Stir in beans
and chilies. Transfer 1/2 of the bean mixture to food
processor or blender; process until almost smooth. Spray
14-inch deep-dish pizza pan with nonstick cooking spray;
sprinkle with cornmeal. Press dough gently into bottom
and up side of pan. Cover with plastic wrap and let
stand in warm place 15 to 20 minutes or until puffy.
Bake 5 to 7 minutes or until dry and firm on top. Spread
pureed bean mixture over crust up to thick edge. Top
with half the cheese, remaining bean mixture, tomatoes,
corn, bell pepper and olives. Top with remaining cheese.
Bake 10 to 12 minutes more or until crust is deep golden.
Brush crust edges with olive oil. Cut into wedges. Serve
with salsa and sour cream.
YIELD: 4 Servings