Mexican Pizza

For dough:
1 cup plus 2 tablespoons warm water
1/4 ounce package active dry yeast; 2 1/2 teaspoons
1/2 teaspoon sugar
3 tablespoons peanut oil
2 1/3 cups all purpose flour
2/3 cup cornmeal plus additional for sprinkling pizza pan
1 teaspoon salt
1/2 teaspoon ground cumin

For sauce:
1 1/2 pounds fresh tomatillos, husks discarded
1 small onion, sliced thin
2 garlic cloves, sliced thin
2 tablespoons peanut oil
1/4 cup packed fresh coriander sprigs, washed, dried and chopped
1 tablespoon fresh lime juice

Toppings:
1 pound fresh chorizo, casings discarded
1 1/2 cups grated Mexican blend cheese or Cheddar
2 fresh poblano chilies, roasted and cut into thin strips
2 scallions, sliced thin
1/4 cup thinly sliced drained pimento stuffed green olives
1/4 cup cooked black beans, rinsed if canned

Make dough:
In a small saucepan heat 1/2 cup water to 110F and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes. Put dough in a lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. Alternatively, let dough rise, covered loosely, in refrigerator overnight or until doubled in bulk.
Make sauce:
In a 4 quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor puree until smooth. Transfer sauce to a bowl and stir in coriander, lime juice and salt to taste.

In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps, until cooked through and browned. Transfer sausage with a slotted spoon to paper towels to drain. Preheat oven to 525F and adjust oven rack on top shelf. Sprinkle a 16 inch perforated pizza pan with additional cornmeal. Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17 inch circle. Fit dough into pan, forming an edge and bake 5 minutes. Spread sauce over partially cooked dough, leaving a 1/2 inch border around edge and sprinkle with sausage, cheese, chilies, scallions, olives and beans. Bake pizza 10 minutes or until cheese is melted and crust is pale golden.

To Roast Peppers
Using a long handled fork, char the peppers over an open flame, turning them, for 2 to 3 minutes or until the skins are blackened. Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes or until the skins are blistered and charred. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops and discard the seeds and ribs.

Santa Fe Bacon Pizza

1 6 inch Italian bread shell
1 teaspoon olive oil
1/4 cup chopped cooked chicken breast
1/4 cup shredded Monterey Jack with jalapeno peppers cheese
2 slices bacon, cut into 1/2 inch pieces, crisply cooked
1 small tomato, chopped
1 green onion, chopped

Brush bread shell with oil. Layer with remaining ingredients. Place directly on oven rack. Bake at 450F for 5 to 8 minutes or until cheese is melted. Cut into 4 wedges. Makes 2 servings

Southwest Beef and Chile Pizza

1 pound lean ground beef
1/4 teaspoon salt
1 12 inch prebaked Italian bread shell
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 4 ounce can diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro

Heat oven to 450F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Season with salt; remove from skillet with slotted spoon. Place bread shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, red onion and remaining cheese. Bake in 450F over for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately. Makes 4 servings.

 

Fabulous Fajita Pizza

Your favorite pizza crust
Olive oil to mist the crust
1 teaspoon olive oil, divided
2 boneless, skinless chicken breast halves, cut into thin strips
1 medium green bell pepper, sliced into ½ inch strips
1 medium red bell pepper, sliced into ½ inch strips
1 medium onion, cut into wedges
2 teaspoons Fajita seasoning
1 clove garlic, pressed or minced
1/4 cup thick and chunky salsa
2 cups shredded Colby and Monterey Jack Cheese Blend, divided
2 tablespoons fresh cilantro, cut into slivers
Serve with salsa and sour cream, as desired

Preheat oven to 450° F.

Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.

Cut peppers and onions into 1/2 inch strips. Cut chicken into thin strips. In a large non-stick skillet heat 1/2 teaspoon olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to sauté until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa.

Reduce oven temperature to 425° F. Keeping pizza crust on the pan sprinkle 1 cup cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle remaining cheese on top of the chicken.

Bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.

Remove from the oven, sprinkle with cilantro, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired.

 

Enchilada Deep Dish Pizza

your favorite pizza crust
1 bulb of garlic, roasted
2 tablespoons olive oil, divided
1 teaspoon Taco Seasoning Mix
½ cup Enchilada Sauce
1 cup ricotta cheese
2 tablespoons Parmesan Cheese
1 ½ cups Pepper Jack Cheese, grated
1 cup Mexicorn, drained
3 plum tomatoes, peeled, seeded and diced
Salt and pepper as desired
2 green onions, thinly sliced

Preheat oven to 375º F.

To roast the garlic, line a small baking dish with foil. Trim the tips of the garlic bulb, drizzle 1 tablespoon oil over the bulb, stand bulb upright on the foil. Roast for about 30 minutes, or until the bulb feels soft when gently pressed. Set aside to cool. (Garlic can be roasted ahead of time and refrigerated when cool.)

Increase oven temperature to 425º F. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the pan. Combine remaining tablespoon oil and Taco Seasoning. Brush over the crust and the rim.

Combine Enchilada Sauce, ricotta cheese and Parmesan Cheese, spread mixture over the bottom of the crust. Evenly distribute Pepper Jack Cheese over the sauce mixture. Top with Mexicorn, and tomatoes, squeeze roasted garlic over the tomatoes, salt and pepper as desired.

Keeping pizza on the pan bake for 10-12 minutes. To crisp the crust remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.

Remove from the oven, top with green onions. Slice and serve warm.

 

Southwestern Pizza

Yellow cornmeal for sprinkling the pan

1 recipe pizza dough

Sauce:

2 tablespoons olive oil

1/2 cup tomato pizza sauce

3/4 teaspoon ground cumin

Filling:

1 tablespoon minced seeded pickled jalapeno (wear rubber gloves)

1 cup finely diced Monterey Jack (about 1/4 pound)

1/2 cup thinly sliced red onion

1 small red bell pepper, cut crosswise into thin rings

1 small yellow bell pepper, cut crosswise into thin rings

1 tablespoon minced garlic

1/3 cup pitted black olives, sliced crosswise

3 tablespoons chopped fresh coriander, or to taste

Sprinkle an oiled 14-inch black steel pizza pan or black steel baking sheet with the cornmeal.

Roll out the dough on a lightly floured surface into a 14-inch round, fit it into the pan, and brush it with 1 tablespoon of the oil.

In a small bowl whisk together the tomato sauce, cumin, and jalapeno pepper and spread the mixture evenly on the dough.

Sprinkle the Monterey Jack over the mixture and arrange the onion and the bell pepper rings on the pizza. Sprinkle garlic and olives on the pizza, season the pizza with salt and black pepper, and drizzle it with the remaining 1 tablespoon oil.

Bake the pizza on the bottom shelf of a preheated 500 degree F electric oven or on the floor of a preheated 500° F. oven for 10 to 15 minutes, or until the crust is golden brown.

Transfer the pizza with spatulas to a cutting board, sprinkle it with the coriander, and cut it into wedges, preferably with pizza wheel.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 12/14/2007 1:45 PM

Salsa Pizza 1 pkg. (8 oz.) each crescent rolls; cream cheese, softened (light OK) 1/3 cup fresh cilantro, chopped 2 cloves garlic, minced 2 large fresh tomatoes, seeded and diced 1 large sweet onion, chopped 1 tbsp. lime juice 2 serraño chilis, seeded and chopped 1/4 cup Mexican beer dash sugar Directions Spread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350º F. for 15 minutes. Allow to cool. Combine cream cheese, cilantro and garlic in a bowl and mix well. In separate bowl, combine tomatoes, onion, lime juice, chilis, beer and sugar; mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use homemade pizza crust or pre-made store-bought pizza crust instead of crescent rolls.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 5/15/2008 2:02 PM

Fajita Pizza Shake up pizza flavors with fajita ingredients. Olé! Prep Time:20 min Start to Finish:35 min Makes:6 servings 2 tablespoons vegetable oil 1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips 1/2 medium bell pepper, cut into thin strips 1 small onion 1/2 cup Old El Paso® Thick 'n Chunky salsa 1 1/2 cups Original Bisquick® mix 1/3 cup very hot water 1 1/2 cups shredded mozzarella cheese (6 ounces) 1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. 2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside. 3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese. 4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. High Altitude (3500-6500 ft) Bake about 15 minutes.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 5/19/2008 12:36 PM

Salsa Pizza with Cheese Crust This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world. Prep Time:15 min Start to Finish:45 min Makes:8 servings 1 pound lean ground beef 1 1/4 cups Old El Paso® Thick 'n Chunky salsa 2 cups Original Bisquick® mix 1/4 cup mild salsa-flavor or jalapeño-flavor process cheese spread 1/4 cup hot water 4 medium green onions, sliced (1/2 cup) 1 cup shredded Colby-Monterey Jack cheese (4 ounces) 1. Heat oven to 375ºF. Grease large cookie sheet. 2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat. 3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. 4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese. 5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

From: <NOBR>Jolene·</NOBR>

Sent: 6/10/2008 5:10 PM

TEX-MEX PIZZA 2&1/2 cups cooked rice 2 eggs, beaten 2 Tbsps. margarine, melted 2 cups shredded cooked turkey  1/2 cup onions, thinly sliced 16 ozs. salsa 4 ozs. sliced black olives, drained 1 cup non fat grated cheddar cheese 1 tsp. cilantro Combine the first three ingredients. Without stirring, cook over medium heat 2-3 minutes until the mixture starts to set. Reduce heat to low and cook 23-30 minutes, until mixture looks dry on top. Layer turkey, onion, salsa, olives, cheese and cilantro over the top. Cover and cook 10-12 minutes until the cheese has melted.

Southwest Beef and Chile Pizza

1 pound lean ground beef
1/4 teaspoon salt
1 12 inch prebaked Italian bread shell
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 4 ounce can diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro

Heat oven to 450F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Season with salt; remove from skillet with slotted spoon. Place bread shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, red onion and remaining cheese. Bake in 450F over for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately. Makes 4 servings.

From: <NOBR>Jolene·</NOBR>

Sent: 6/26/2008 11:56 PM

TACO PIZZAS 1 pound ground pork* 1 (1.25-oz.) package 40%-less-sodium taco seasoning mix 2/3 cup water 1/4 cup chopped fresh cilantro 1 (11-oz.) can Mexican-style corn, rinsed and drained 1 (10-oz.) can mild diced tomatoes and green chiles 1 1/2 cups (6 oz.) shredded Colby-Monterey Jack cheese blend 1 (24-oz.) package prebaked pizza crust 1 (16-oz.) can fat-free refried beans Toppings: sliced green onions, shredded lettuce, sour cream Preparation 1. Cook pork in a large skillet over medium-high heat 5 minutes, stirring until meat crumbles and is no longer pink; drain well on paper towels. Wipe out skillet with a paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix. Remove mixture from heat, and stir in chopped cilantro and next 3 ingredients. 2. Place pizza crusts on baking sheets. Spread half of beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with pork mixture. 3. Bake, 1 pizza at a time, at 400° for 8 to 10 minutes or until thoroughly heated and cheese melts. Remove from oven, and let stand 5 minutes. Serve with desired toppings. *1 lb. ground chuck may be substituted for ground pork. Makes 6 servings

From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 8/12/2008 9:03 PM

Beef Tortilla Pizza A fresh light lunch or supper. Prep: 10 minutes Cook: 20 minutes Servings: Serves 4 1 lb. lean ground beef 1 medium onion, chopped 1 tsp. dried oregano leaves 1 tsp. salt 4 large (10 inch) flour tortillas 1 medium tomato, seeded and chopped 1 Tbsp. thinly sliced fresh basil leaves 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese -- vegetable oil Preheat oven to 400°F. Brown ground beef and onion in skillet over medium heat 8-10 minutes or until beef is no longer pink. Pour off drippings. Stir in oregano and salt. Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400ºF oven for 3 minutes. Spoon beef mixture evenly over top of each tortilla. Top with an equal amount of tomato. Sprinkle with basil and cheeses. Return to oven and bake 12-14 minutes or until tortillas are lightly browned.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/22/2008 2:19 PM

Tex-Mex Pizzas Recipe courtesy Rachael Ray. 4 mushroom caps, thinly sliced 2 TB sliced green olives with pimento, drained 1 small onion, chopped 1 handful cilantro, chopped 1/2 small red bell pepper, seeded and diced 1 jalapeno, chopped 2 tubes refrigerated pizza dough (found on dairy aisle) 1-1/2 cups prepared salsa, any variety 8 oz. smoked cheddar, shredded 1/2 lb. chorizo, casing removed and sausage thinly sliced 1 cup shredded Monterey Jack (found on dairy aisle) Preheat oven to 450º F. Combine first 6 ingredients in a bowl and mix. Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve. Yield: 8 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/13/2008 1:59 PM

Cheesy Mexican Pizza Ingredients 1 (16-ounce) Italian bread shell 1 cup refried beans 1/2 cup sour cream 1/4 cup black bean dip 1 (14 1/2-ounce) can diced tomatoes 2 cups (8 ounces) shredded Cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese with peppers Preparation Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell. Drain tomatoes, and pat dry with paper towels; spoon over bean mixture. Sprinkle with cheeses. Bake at 450° for 10 to 12 minutes or until cheese melts. NOTE: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses. Yield Makes 4 servings Southern Living, DECEMBER 2000