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
- 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)
- Cook the ½ cup onion, the green pepper, and garlic in 1 tablespoon oil until tender.
- Stir in undrained tomatoes, tomato sauce, basil, oregano, fennel seed (if using), sugar, pepper, ground red pepper, and chili powder.
- Bring to boiling. Reduce heat; Simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally.
- Meanwhile, in a large bowl combine 1¼ cups of the flour, the yeast, and the ¼ teaspoon 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; Score edges with a knife, if desired. Prick dough 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 or chorizo until brown.
- Drain fat.
- Spread sauce over hot crusts.
- Sprinkle with cooked beef or chorizo, black beans, red sweet pepper, jalapeno peppers, and cilantro.
- Sprinkle with Monterey jack cheese.
- Bake about 12 minutes more or until cheese melts and sauce is bubbly.
- Serve with salsa.
- ↑ Make-ahead tip: Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
- ↑ 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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