Mexican Pizza

By Kbird

Ingredients

• Crust:
• 1/2 c. flour
• 1/4 tsp. sugar
• 1 1/4 tsp. quick-rise yeast
• 1/2 c. hot water
• 1 c. flour
• 1/4 tsp. salt
• 1 Tbs. olive oil
• 1 Tbs. cornmeal
• Topping:
• 1/4 lb. tomatoes, thinly sliced and seeded
• 1 clove garlic, minced
• Salt and pepper to taste
• 5 oz. Monterey Jack, thinly sliced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 pickled jalapeno pepper, chopped
• 2 Tbs. minced cilantro
• 2 Tbs. Parmesan
• 1 Tbs. olive oil

Preparation

Step 1

In food processor, mix flour, sugar and yeast. With processor running, add 1/2 c. hot water. Turn off and add 1 c. flour, salt, oil and 2 Tbs. cornmeal. Blend until forms ball. Pat out into 11-inch pizza pan, spinkled lightly with additional cornmeal.

Top dough with tomato slices, then cheese, then onion, bell pepper, and jalapeno. Sprinkle with Parmesan and cilantro, drizzle with oil.

Bake in lower third of oven at 500 degrees for 15-20 minutes.