MEXICALI FILLING
1 pound ground beef, browned and drained
1 8 3/4-ounce can kidney beans, drained
1 8-ounce can tomato sauce
2 teaspoons chili powder
1 4-ounce jar diced pimientos
1 cup grated cheese
2 tablespoons chopped mild green chiles
DOUGH
2 3/4 cups all-purpose flour
1/2 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (125º to 130ºF)
2 tablespoons butter or margarine, softened
Servings: 12
1. Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in diced pimientos, grated cheese, and chopped mild green chiles. Set aside.
2. Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes.
3. Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edge of dough. Pull cut points of dough over filling, tuck under rim and press to seal.
4. Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done.
Yield: 1 Pizza
Cuisine: Mexican
1 pound ground beef, browned and drained
1 8 3/4-ounce can kidney beans, drained
1 8-ounce can tomato sauce
2 teaspoons chili powder
1 4-ounce jar diced pimientos
1 cup grated cheese
2 tablespoons chopped mild green chiles
DOUGH
2 3/4 cups all-purpose flour
1/2 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (125º to 130ºF)
2 tablespoons butter or margarine, softened
Servings: 12
1. Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in diced pimientos, grated cheese, and chopped mild green chiles. Set aside.
2. Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes.
3. Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edge of dough. Pull cut points of dough over filling, tuck under rim and press to seal.
4. Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done.
Yield: 1 Pizza
Cuisine: Mexican
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