~ Pizza Night ~
My boys love pizza night - which is Friday for us. Last night I served up this delicious 'high school memory' entree. I believe my school prepared this once a month if not more. I always ordered a 'super' since I knew I would want more than just my one single slice! Sure enough, I fixed this up and all but two slices were left - which I offered up to our babysitter who was coming over since it was date night - and she loved it just as much as my guys!
So enough about how delicious it was...and on to the recipe! Enjoy!
Tostada Pizza
Start to Finish: 40 minutes Oven: 400* Makes: 6 servings
1 lb lean ground beef
3/4 c. water
1 4-ounce can diced green chile peppers, drained
2 tablespoons taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 13.8-ounce package refrigerated pizza dough
1 15-ounce can pinto beans, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onion (4)
Bottled taco sauce (optional)
1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes or until most of the liquid has evaporated.
2. Meanwhile, preheat oven to 400* F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.
3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, about 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake for 1 to 2 minutes more or until cheese melts. Top with lettuce, tomato, and green onion. Cut into 12 pieces. If desired, serve with taco sauce.
- Melinda -
*recipe credit: Better Homes & Gardens Celebrating the Promise Limited Edition*
