Southwestern Stuffed Pizza
Recipe from
Better Homes and Gardens
For a doubly delicious taste, this robust pizza packs a zesty ground beef and salsa filling between two crusts.
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Ingredients
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1-1/2 poundsground beefsee savings
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1 12-ounce jarsalsasee savings
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1 8-ounce canwhole kernel corn, drainedsee savings
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1-1/2 cupsshredded cheddar cheese (6 ounces)see savings
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1/2 cuppitted ripe olivessee savings
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2 to 3 tablespoonssnipped fresh cilantrosee savings
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3/4 teaspoonground cuminsee savings
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1/4 teaspoonpeppersee savings
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1 16-ounce packagehot roll mixsee savings
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1/4 cupcornmealsee savings
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1/2 teaspoonground cuminsee savings
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1beaten eggsee savings
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Directions
1.
For filling, in a large skillet cook ground beef until brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
2.
Prepare hot roll mix according to package directions, except stir the cornmeal and the 1/2 teaspoon 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 dough in half. Cover and let rest 5 minutes.
3.
Meanwhile, grease an 11- to 13-inch pizza pan. Sprinkle with additional cornmeal, if desired. 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 meat mixture over dough.
4.
Cut several slits in remaining crust. Place top crust on meat mixture. Trim and flute edges. Brush with beaten egg; sprinkle with additional cornmeal, if desired.
5.
Bake in a 375 degree F oven for 30 to 35 minutes or until pastry is golden and pizza is heated through. If necessary to prevent overbrowning, cover pizza with foil after 20 minutes. Makes 6 servings.
Nutrition information
Per serving: Calories 724, Total Fat 31 g, Saturated Fat 12 g, Cholesterol 171 mg, Sodium 1305 mg, Carbohydrate 69 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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