Mexican Pizza

[Guest guest]

Mexican Pizza

 

1 onion, chopped

4 garlic cloves, minced

2 TB extra virgin olive oil

1 can (16 oz.) refried beans

1 jar (18 oz.) taco sauce

1 can (8 oz.) tomato sauce

1 TB chili powder

1 tsp. cumin

1 can (4 oz.) mild green chilies, drained

2 cups frozen soy protein crumbles

2 large Boboli® pizza crusts or Scratch PIzza Crust, recipe follows

4 cups shredded Cojack cheese

 

Sauté onion and garlic in olive oil until tender. Add beans, taco sauce,

tomato sauce,

chili powder, cumin, and soy protein crumbles. Stir well, and heat until

crumbles are

softened. Spread sauce evenly over both pizza crusts.

 

Top with shredded cheese. Bake at 400º F., for 20 to 25 minutes until cheese

is melted,

bubbly, and begins to brown, reversing pans and racks once during cooking

time.

 

Serves 10 to 12.

 

Note: For Scratch Pizza Crust, after the crusts are prebaked, top and bake as

directed above.

 

~~~Scratch Pizza Crust~~~

3 cups flour

1 cup yellow cornmeal

1 pkg. active dry yeast

1 tsp. salt

3 TB vegetable oil

1-1/3 cups warm water

1/4 cup cornmeal

 

In large bowl, combine 1 cup of the flour, 1 cup cornmeal, the yeast and

salt. Stir in vegetable

oil and water and mix well. Add remaining flour and mix until a stiff dough

forms. Turn out onto

a lightly floured surface and knead for 5 minutes.

 

Place in greased bowl, turning to grease top, and let rise for 1-1/2 hours,

until doubled. Punch

down.

 

For two large pizzas: divide dough into two balls. Grease two large cookie

sheets with vegetable

shortening, and dust each with 2 TB cornmeal. Roll out each ball on each

cookie sheet until

crust is 1/8 " thick. Just cover the sheets, and don't worry about the crust

being perfectly rectangle.

Set aside while preparing sauce.

 

For individual pizzas: divide dough into 8 balls and roll out into 6-8 "

circles.