Mexican Pizza |
Course : Pizza
Serves: 12 |
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Ingredients:
1 1/4 cups flour |
3/4 cup corn meal |
1 teaspoon baking powder |
1 teaspoon salt |
2/3 cup milk |
1/4 cup olive oil |
1 cup refried beans |
2 medium firm tomatoes -- thinly sliced |
2 tablespoons mild -- canned green chilies, drained, chopped |
1 small onion -- chopped |
2 tablespoons cilantro -- chopped |
1 cup monterey jack cheese -- grated |
1/2 cup black olives -- chopped |
1 teaspoon salt and pepper -- to taste |
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Preparation / Directions:
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. Par-bake crust for 12 minutes. Spread beans on crust with Super Scraper. Slice tomatoes with 5-inch Self-Sharpening Utility Knife; layer over refried beans. Chop green chilies and onion with Food Chopper, and layer over tomatoes. Finely snip cilantro with Kitchen Cutters and laye r over onion. Sprinkle cheese over toppings. Garnish pizza with chopped black olives. Salt and pepper to taste. Bake 15-20 minutes. Slice with Pizza Cutter. Serve warm.
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