Southwestern stuffed pizza

Lynnda Cloutier

By
@eatygourmet

for a doubly delicious taste, this robust pizza packs a zesty meat and corn filling between two crust. Source from an old library book


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Ingredients

1 1/2 pounds ground beef
one jar salsa, 12 ounces
one can corn, drained, 8 ounces
1 1/2 cup shredded cheddar cheese, 6 ounces
1/2 cup sliced pitted ripe olives
2 to 3 tablespoons snipped fresh cilantro
3/4 teaspoons ground cumin
1/4 teaspoon pepper
one package hot roll mix, 16 ounces
1/4 cup cornmeal
1/2 teaspoon ground cumin
one beaten egg

Directions Step-By-Step

1
for the filling, in a large skillet, cook ground beef till Brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
2
To make the hot roll mix as the package directs, except stir in the cornmeal and the 1/2 teaspoon cumin into the flour mixture and increase hot tap water to 1 1/4 cups. Turn the dough out onto a lightly floured surface. Knead about five minutes or until smooth and elastic. Divide the dough in half. Cover and let rest five minutes.
3
Meanwhile, grease an 11 to 13 inch pizza pan. Sprinkle with additional cornmeal if desired. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer one crust to pan. Spread meat mixture over dough.
4
Bake in a 375° oven for 30 to 35 minutes or until pastry is Golden and pizza is heated through. If needed, to prevent over Browning, cover pizza with foil after 20 minutes. Makes six servings.

About this Recipe

Course/Dish: Beef, Pizza