Mexican Deep-Dish Pizza
Source of Recipe
Recipe Institute
Mexican Deep-Dish Pizza
Makes 4 servings
Ingredients
Thick Pizza Crust (recipe follows)
Nonstick cooking spray
1/2 small onion, diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 can (15 ounces) 50%-less-sodium black beans, rinsed and drained
1/2 can (4 ounces) diced green chilies (optional)
Cornmeal
1 cup (4 ounces) shredded reduced-fat Cheddar cheese or reduced-fat Monterey Jack cheese
3/4 cup diced tomatoes
1/2 cup frozen whole kernel corn, thawed
1/2 green bell pepper, diced
1/2 can (2-1/4 ounces) sliced ripe black olives, drained
1/2 teaspoon olive oil
Salsa (optional)
Reduced-fat sour cream (optional)
1. Prepare Thick Pizza Crust through step 1. Preheat oven to 500°F.
2. 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, if desired. Transfer 1/2 of bean mixture to food processor or blender; process until almost smooth.
3. Spray 14-inch deep-dish pizza pan with 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.
4. Spread puréed 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 or until crust is deep golden. Brush crust edges with olive oil. Cut into 8 wedges. Serve with salsa and sour cream, if desired.
Thick Pizza Crust
Makes 1 thick 12-inch crust, 1 medium-thick 14-inch crust, 2 thick 8- to 9-inch crusts, 4 thick 6- to 7-inch crusts or 20 (2-1/2-inch) thick mini pizza crusts
Letting the shaped pizza dough rise briefly before topping or baking results in a chewy 1/2- to 3/4-inch-thick crust.
Ingredients
3/4 cup warm water (110° to 115°F)
1 teaspoon sugar
1/2 of 1/4 ounce package rapid-rise yeast or active dry yeast
2-1/2 cups all-purpose or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)
1. Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
2. Combine flour and salt in medium bowl. Stir yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding more flour, 1 tablespoon at a time, if necessary. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead until smooth, about 2 minutes. Pat dough into flat disk about 8 to 9 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter.
3. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press crust into pan. Cover with plastic wrap and let stand in warm place 10 to 20 minutes or until slightly puffed.
4. Position oven rack in lowest position. Preheat oven to 500°F. Prick crust with fork at 2-inch intervals. Bake 4 to 5 minutes or until top is dry but not yet golden. Remove from oven. Follow topping and baking instructions for individual recipes.
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