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Southwestern Stuffed Pizza




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds of ground beef
One 12 ounce jar of salsa
One 8 3/4 ounce can of whole kernel corn, drained
1 1/2 cups of shredded cheddar cheese
1/2 cup of sliced pitted ripe olives
2 to 3 tablespoons of snipped cilantro
3/4 teaspoon of ground cumin
1/4 teaspoon of pepper
One 16 ounce package of hot roll mix
1/4 cup of cornmeal
1/2 teaspoon of ground cumin
1 beaten egg

For the filling: In a large skillet cook the ground beef until brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon of cumin, and pepper. Set aside. Prepare hot roll mix according to package directions except stir the cornmeal and 1/2 teaspoon of cumin into the flour mixture and increase hot tap water to 1 1/4 cups. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic. Divide in half. Cover and let rest for 5 minutes. Meanwhile, grease an 11 to 13 inch pizza pan. If desired, sprinkle with additional cornmeal. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer one crust to pan. Spread the meat mixture over dough. Cut several slits in the remaining crust. Place top crust on meat mixture. trim and flute edge. Brush with beaten egg. If desired, sprinkle with additional cornmeal. Bake in a 375º F. oven for 30 to 35 minutes or until the crust is golden and pizza is heated through. If necessary, cover with foil after 20 minutes to prevent over browning. Makes 6 servings


Recipe