Mexican Pizza

[Guest guest]

I made this on Saturday night. It was sooooo good,

there are more toppings I would like to add the next

time I make this (corn, extra tomatoes, squash,

pumpkin seeds, etc.)

 

Mexican Pizza

 

Dough (I made the dough from this site:

http://pizzatoday.com/makeline_articles.shtml?article=NTU5NnN1cGVyNTU5M3NlY3JldD\

U2MDA=)

 

2 1/2 cups all-purpose flour, divided

1 package active dry yeast

1/4 teaspoon salt

1 cup warm water (120 F)

2 tablespoons cooking oil

3/4 cup yellow cornmeal

 

- In a large bowl combine 11/4 cups of the flour,

yeast and salt. Add warm water and oil. Beat with an

electric mixer on low speed for 30 seconds, scraping

bowl constantly. Beat on high speed for 3 minutes.

Stir in cornmeal and remaining flour. Turn dough out

onto a lightly floured surface. Knead it to a

moderately stiff dough that is smooth and elastic (6

to 8 minutes total). Divide dough in half. Cover; let

rest 10 minutes. Roll it out; transfer dough to pizza

pan, building up the edges. Prick dough multiple times

with a fork. Do not let rise.

 

Toppings:

 

I used refried beans mixed with a little bit of water

as a sauce and topped the beans with tomatoes and

onions. I cooked this on 425 until the crust was

brown. I then topped the pizza with avocado and cooked

cactus (You have to cook the cactus until the mucus is

cooked out of it!)My husband added habanero salsa to

his pizza.