Southwestern Stuffed Pizza
For a doubly delicious taste, this robust pizza packs a zesty ground beef and salsa filling between two crusts.
Ingredients
Directions
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For filling, in a large skillet cook ground beef until brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
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Prepare hot roll mix according to package directions, except stir the cornmeal and the 1/2 teaspoon cumin into the flour mixture and increase hot tap water to 1-1/4 cups. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic. Divide dough in half. Cover and let rest 5 minutes.
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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.
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Cut several slits in remaining crust. Place top crust on meat mixture. Trim and flute edges. Brush with beaten egg; sprinkle with additional cornmeal, if desired.
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Bake in a 375 degree F oven for 30 to 35 minutes or until pastry is golden and pizza is heated through. If necessary to prevent overbrowning, cover pizza with foil after 20 minutes. Makes 6 servings.