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Title: Mexican Style Pizza
Categories: Ethnic Pizza
Yield: 8 Servings
| CRUST | ||
| 3 1/4 | c | Flour (i use unbleached & |
| 1 | Wheat flours) | |
| 1 | pk | Active dry yeast |
| 2 | ts | Salt |
| 1 | c | Water -- warm (120-130) |
| 2 | tb | Olive oil |
| SAUCE | ||
| 1 | tb | Olive oil |
| 1/2 | c | Onion -- chopped |
| 1/2 | c | Bell peppers -- chopped |
| 1 | 14.5 oz can | |
| 1 | 6 oz can | |
| 4 | ts | Chili powder |
| 1/2 | ts | Red pepper -- flakes |
| 1 | ts | Salt -- or to taste |
| 1/2 | ts | Black pepper -- or to taste |
| 1 | tb | Parsley |
| 2 | 15 1/2 cans | |
| 2 | c | Mozzarella cheese -- |
| 1 | Shredded | |
| 2 | c | Cheddar cheese -- shredded |
| 1 | Tomato sauce | |
| 1 | Tomato paste | |
| 1 | Beans -- drained/mashed | |
Preheat oven at 350. Prepare pizza pan with cooking spray and flour. To prepare crust, in a mixing bowl, combine for 30 seconds 1 1/4 cups flour, yeast, salt, water, and oil. Beat for 3 minutes more. Using a spoon, stir in as much remaining flour as you can. Turn out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic. Cover; let rest for 10 minutes. To prepare sauce, heat oil in a skillet and cook onion and bell peppers over medium heat, stirring, for 2 minutes. Add tomato sauce,tomato paste, chili powder, red pepper flakes, black pepper, parsley, and beans, after lightly mashed. Spoon mixture evenly over crust. Sprinkle cheeses evenly over crust. Bake for 15 minutes or until crust is golden. Remove from oven, let stand for 2 to 3 minutes, then cut into slices.
Recipe By : Anita A. Matejka
From: Western Mexican Cookbook
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