Tex-Mex Pizza

To make this pizza taste even more like a taco, sprinkle the ground beef and black bean topping with crushed tortilla chips before serving.



by 4  people


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Servings: 8
Prep Time: 50 mins
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Ingredients
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    2 - 2 1/2  cups 
    all-purpose flour
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    1   package 
    active dry yeast
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    1/4  teaspoon 
    salt
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    1   cup 
    warm water (120 degree F to 130 degree F)
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    2   tablespoons 
    cooking oil
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    3/4  cup 
    yellow cornmeal
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    1/2  cup 
    chopped onion
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    1/2  cup 
    chopped green sweet pepper
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    2   
    cloves garlic, minced
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    1   tablespoon 
    olive oil, margarine, or butter
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    1  14 1/2 ounce can 
    tomatoes, cut up
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    1  8  ounce can 
    tomato sauce
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    1   tablespoon 
    snipped fresh basil or 1 teaspoon dried basil, crushed
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    1   tablespoon 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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    1   teaspoon 
    fennel seed, crushed (optional)
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    1/2  teaspoon 
    sugar
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    1/4  teaspoon 
    pepper
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    1/8 - 1/4  teaspoon 
    ground red pepper
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    1/8  teaspoon 
    chili powder
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    1   pound 
    ground beef or bulk chorizo
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    1  15  ounce can 
    black beans, rinsed and drained
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    1/2  cup 
    chopped red sweet pepper
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    3   tablespoons 
    finely chopped jalapeno peppers
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    2   tablespoons 
    snipped fresh cilantro
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    3   cups 
    shredded Monterey Jack cheese (12 ounces)

Directions
1.
For sauce, cook the 1/2 cup onion, the green pepper, and garlic in 1 tablespoon oil until tender. Stir in undrained tomatoes; tomato sauce; basil; oregano; fennel seed, if using; sugar; pepper; ground red pepper; and chili powder. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally.
2.
Meanwhile, in a large bowl combine 1-1/4 cups of the flour, the yeast, and the 1/4 teaspoon salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
3.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
4.
Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly; score edges with a knife, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
5.
Meanwhile, in a large skillet cook ground beef or chorizo until brown. Drain fat.
6.
Spread sauce over hot crusts. Sprinkle with cooked beef or chorizo, black beans, red sweet pepper, jalapeno peppers, and cilantro. Sprinkle with Monterey Jack cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. Serve with salsa. Makes 8 servings.
Make Ahead Tip
  • Prepare pizza dough; divide into two equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using. Prepare pizza sauce; cool. Transfer to freezer container. Seal label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Nutrition information
Per Serving: cal. (kcal) 539, Fat, total (g) 26, chol. (mg) 73, sat. fat (g) 12, carb. (g) 49, pro. (g) 30, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
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