Mexican Pizza
Mexican Pizza
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| ¼ cup | yellow cornmeal (optional) |
| 1 tbsp | vegetable oil |
| ½ | medium yellow onion, chopped |
| ½ lb | lean ground beef |
| 2 tbsp | packaged taco seasoning mix |
| 2 cups | shredded Cheddar cheese |
| 2 cups | shredded Jack cheese |
| 1 (8¾ oz) can | kidney beans (drained) or 1 cup canned chili beans (drained) |
| 2 tbsp | diced green chilies |
| 1 (2¼ oz) can | sliced black olives (drained) |
| 1 | green pepper, sliced |
Preheat oven to 400°. In medium size skillet, brown onion in oil. Add beef and cook thoroughly. Drain well. Add taco seasoning and mix well, set aside. Grease a 12-inch round pizza pan. Evenly distribute the cornmeal over greased pan. Shake off any that does not adhere to the pan, set aside. (The cornmeal creates a crisper crust). On a lightly floured work surface, roll dough out to fit pan. Place dough in pan, pressing to sides. Bake crust for 15 minutes. Remove from oven. Sprinkle 1 cup of Jack and 1 cup of Cheddar cheese over the crust. Top with taco meat, beans and chilies. Sprinkle with remaining cheese, top with olives and green pepper. Turn oven down to 375° and bake for 20 minutes or until cheese is bubbly and crust edges are brown.