Dixieland Pizza Recipes
GARTH'S TACO PIZZA
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan.
- Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside.
- In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned.
- While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.
DIXIELAND PIZZA
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, fry bacon until crisp. Drain on paper towels set aside.Drain stewed tomatoes, reserving juice. Coarsely chop tomatoes and place tomatoes in a medium bowl. Add 1/2 cup of the reserved tomato juice and tomato paste. Stir until combined.Divide tomato sauce and other ingredients in half. For each pizza, cover crust with 1 cup of the mozzarella cheese. Spoon tomato sauce over mozzarella cheese on crust.Bake one pizza on a hot baking sheet in a 400° oven for 5 minutes. Sprinkle with 1 cup mozzarella cheese. Top with bacon, then red pepper and sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese melts and is bubbly. Sprinkle with green onions. Bake second pizza.Cornmeal Pizza Crust: Make Basic Pizza Crust as directed but inStep 1, add 1 tablespoon sugar. In Step 3, use only 1 cup all-purpose flour and stir in with 1/2 cup yellow cornmeal.
Nutrition Facts : Nutritional Facts Serves
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- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
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