CRUST
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
1/2 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup very warm water (120º to 130ºF)
3 tablespoons vegetable oil
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 cup shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Additional shredded Cheddar cheese
Taco sauce
Sour cream
Guacamole
Servings: 8
1. To make crust: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 4 to 6 minutes. Cover; let rest 10 minutes.
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. 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. 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
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
1/2 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup very warm water (120º to 130ºF)
3 tablespoons vegetable oil
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 cup shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Additional shredded Cheddar cheese
Taco sauce
Sour cream
Guacamole
Servings: 8
1. To make crust: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 4 to 6 minutes. Cover; let rest 10 minutes.
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. 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. 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
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