Tex-Mex Pizza

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Prep: 50 minutes | Bake: 10 minutes
 * Makes 8 Servings

Ingredients

 * 2 to 2½ cups all-purpose flour
 * 1 package active dry yeast
 * ¼ teaspoon salt
 * 1 cup warm water (120°F to 130°F)
 * 2 tablespoons cooking oil
 * ¾ cup yellow cornmeal
 * ½ cup chopped onion
 * ½ cup chopped green sweet pepper
 * 2 cloves garlic, minced
 * 1 tablespoon olive oil, margarine, or butter
 * 1 x 14½-ounce can tomatoes, cut up
 * 1 x 8-ounce can tomato sauce
 * 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
 * 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
 * 1 teaspoon fennel seed, crushed (optional)
 * ½ teaspoon sugar
 * ¼ teaspoon pepper
 * ⅛ to ¼ teaspoon ground red pepper
 * ⅛ teaspoon chili powder
 * 1 pound ground beef or bulk Chorizo
 * 1 x 15-ounce can black beans, rinsed and drained
 * ½ cup chopped red sweet pepper
 * 3 tablespoons finely chopped jalapeno peppers
 * 2 tablespoons snipped fresh cilantro
 * 3 cups shredded Monterey jack cheese (12 ounces)

Sauce

 * 1) Cook the ½ cup onion, the green pepper, and garlic in 1 tablespoon oil until tender.
 * 2) Stir in undrained tomatoes, tomato sauce, basil, oregano, fennel seed (if using), sugar, pepper, ground red pepper, and chili powder.
 * 3) Bring to boiling. Reduce heat; Simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally.

Crust

 * 1) Meanwhile, in a large bowl combine 1¼ cups of the flour, the yeast, and the ¼ teaspoon salt.
 * 2) Add Warm water and 2 tablespoons oil.
 * 3) Beat with an electric mixer on low speed for 30 Seconds, scraping bowl constantly.
 * 4) Beat on high speed for 3 minutes.
 * 5) Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
 * 6) Turn dough out onto a lightly floured surface.
 * 7) Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
 * 8) Divide dough in half. Cover and let rest 10 minutes.
 * 9) Grease two 11- to 13-inch pizza pans or baking sheets.
 * 10) On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan.
 * 11) Transfer dough to pans.
 * 12) Build up edges slightly; Score edges with a knife, if desired. Prick dough generously with a fork. Do not let rise.
 * 13) Bake in a 425°F oven for 10 to 12 minutes or until lightly browned.

Pizza

 * 1) Meanwhile, in a large skillet cook ground beef or chorizo until brown.
 * 2) Drain fat.
 * 3) Spread sauce over hot crusts.
 * 4) Sprinkle with cooked beef or chorizo, black beans, red sweet pepper, jalapeno peppers, and cilantro.
 * 5) Sprinkle with Monterey jack cheese.
 * 6) Bake about 12 minutes more or until cheese melts and sauce is bubbly.
 * 7) Serve with salsa.