Chef

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CRUST
1 cup water (70º to 80ºF)
3 tablespoons vegetable oil
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup cornmeal
2 teaspoons Fleischmann's® Bread Machine Yeast

TOPPING
1 pound lean ground beef
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 2 1/4 ounce can sliced ripe olives, drained
1 1/2 cups shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Taco sauce
Additional shredded Cheddar cheese
Sour cream
Guacamole (optional)
Servings: 8
1. To make crust: Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

2. To make topping: In large nonstick skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt; stir in salsa and olives. Set aside.

3. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2 inch of edge; top with cheese

4. Bake at 425ºF on lowest oven rack 20 to 25 minutes or until crust is golden brown. Serve hot with additional toppings, if desired.

Yield: 1 (12-inch) Pizza

Notes: Dough can be prepared in 1 1/2 and 2-pound bread machines.

Cuisine: Mexican
 
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