Title: Mexican Pizza #2
Categories: Ethnic Pizza
Yield: 12 Servings

1 1/4	c	Flour
3/4	c	Corn meal
1	ts	Baking powder
1	ts	Salt
2/3	c	Milk
1/4	c	Olive oil
1	c	Refried beans
2	md	Firm tomatoes; thinly sliced
2	tb	Mild, canned green chilies; drained, chopped
1		Onion; chopped
2	tb	Cilantro; chopped
1	c	Monterey jack cheese; grated
1/2	c	Black olives; chopped
		Salt and pepper; to taste

Preheat oven to 400 degrees. In Batter Bowl combine all crust ingredients using Super Scraper. Turn out onto 15-inch Round Baking Stone; let stand 3 ~4 minutes. Roll out into a 14-inch circle with Dough and Pizza Roller. Pa r-bake crust for 12 minutes. Spread beans on crust with Super Scraper. S lice tomatoes with 5-inch Self-Sharpening Utility Knife; layer over refried beans. Chop green chilies and onion with Food Chopper, and layer over toma toes. Finely snip cilantro with Kitchen Cutters and laye r over onion. Sp rinkle cheese over toppings. Garnish pizza with chopped black olives. Sal t and pepper to taste. Bake 15-20 minutes. Slice with Pizza Cutter. Serv e warm.

From the recipe files of Carole Walberg

~ - - - - - - - - - - - - - - - - - Contributor: The Pampered Chef Preparation Time: 0:45

previous

next