Tex-Mex Pizza

Tex-Mex Pizza
Recipe type: Pizzas
  • 2 tablespoons cilantro, chopped
  • ½ small red bell pepper, seeded and diced
  • ¼ pound canned green chiles, chopped
  • ½ cup cooked corn
  • 1 jalapeño, chopped
  • 1½ cups prepared chipotle salsa, drained
  • 1 cup smoked Cheddar, shredded
  • ½ pound chorizo, crumbled and cooked through
  • 1½ cups Monterey Jack, shredded
  • Southwest pizza dough (recipe follows)
  1. Combine cilantro, red bell pepper, green chiles, corn and jalapeño in bowl.
  2. Spread salsa on dough.
  3. Sprinkle the smoked Cheddar, then top with cilantro mixture, then chorizo.
  4. Finish it with Monterey Jack.
  5. Bake in 425 F oven for 12 minutes, or until nicely browned.

Southwest Pizza Dough

Southwest Pizza Dough
Recipe type: Dough
  • 2½ cups all-purpose flour, divided
  • 1 package active dry yeast
  • ¼ teaspoon salt
  • 1 cup warm water (120 F)
  • 2 tablespoons cooking oil
  • ¾ cup yellow cornmeal
  1. In a large bowl combine 1¼ cups of the flour, yeast and salt.
  2. Add warm water and 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. Stir in cornmeal and remaining flour.
  6. Turn dough out onto a lightly floured surface.
  7. Knead it to a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  8. Divide dough in half.
  9. Cover; let rest 10 minutes. Roll it out; transfer dough to pizza pan, building up the edges.
  10. Prick dough multiple times with a dough docker.
  11. Do not let rise.