Title: Mexican Pizzettes
Categories: Breadmaker Ethnic Pasta Pizza
Yield: 4 Servings
| 3/4 | c | Water |
| 2 | tb | Sour cream |
| 1/4 | c | Crushed red pepper |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 2 1/2 | c | Flour |
| 2 | tb | Cornmeal |
| 1 1/2 | ts | Yeast |
| 1 | | Salsa: |
| 4 | | Plum tomatoes |
| 1/2 | c | Salsa |
| 1 | | Clove garlic -- minced |
| 1/3 | c | Red onion -- chopped |
| 1 | tb | Cilantro -- chopped |
| 1/4 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 | | Topping: |
| 2 | | Avocado -- thinly sliced |
| 1 | c | Sour cream |
| 1/3 | lb | Monterey jack cheese -- |
| 1 | | Grated |
| 1/8 | c | Jalapeno peppers -- sliced |
Place all the ingredients in the machine and program for knead and first
rise. Press start. The dough will be firm and pull away from the sides of
the bowl. While the dough is rising you can prepare the topping. In mixing
bowl blend together all salsa ingredients. Refrigerate until needed.
Preheat the oven to 400 with teh rack in the center position. Lightly dust
2 baking sheets with cornmeal and set aside. When the dough cycle is
completed, transfer the dough to a lightly floured work surface, cover it
with a clean towel and let it rest for 5 minutes. Divide the dough into 4
equal pieces and roll out each piece to an 8" circle. Transfer the circles
to the prepared baking sheet. Spread the salsa on each circle. Lay on the
avocado slices and then spoon on the sour cream. Sprinkle with the cheese
and top with the peppers if desired. Bake for 20 minutes until the topping
is bubbly.