Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Source: Better Homes and Gardens
- Start to Finish: 40 minutes
- Makes 6 Servings
- 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 cornmeal
- ¾ pound ground beef
- 1 cup chopped onion
- 1 x 8-ounce can tomato sauce
- 1 x 2¼-ounce can sliced pitted ripe olives, drained
- 1 x 1¼-ounce envelope taco seasoning mix
- 2 cups shredded cheddar cheese (8 ounces)
- 2 cups shredded lettuce
- 2 cups chopped tomatoes
- 2 medium avocados, seeded, peeled, and chopped
- 1 x 8-ounce carton dairy sour cream
- chili powder (optional)
- In a large bowl combine 1¼ cups of the flour, the yeast, and salt.
- Add warm water and 2 tablespoons oil.
- Beat with an electric mixer on low speed For 30 Seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Divide dough in half. Cover and let rest 10 minutes.
- Grease two 11- to 13-inch pizza pans or baking sheets.
- On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan.
- Transfer dough to pans.
- Build up edges slightly. Flute edges, if desired.
- Prick generously with a fork. Do not let rise.
- Bake in a 425°F oven for 10 to 12 minutes or until lightly browned.
- Meanwhile, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat.
- Stir in tomato sauce, and taco seasoning mix; Heat through.
- Spread ground beef mixture over hot crusts.
- Sprinkle with cheese.
- Bake about 12 minutes or until cheese melts.
- Top with lettuce, tomatoes, and avocados.
- Spoon sour cream into center of each pizza.
- Sprinkle sour cream with chili powder, if desired.
- ↑ Make-ahead tip: Prepare pizza dough; Divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
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