Southwestern Stuffed Pizza Recipes

SOUTHWESTERN PIZZA

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. , Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside., In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. , Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted.

SOUTHWESTERN STUFFED PIZZA

Steps:

• 1. for the filling, in a large skillet, cook ground beef till Brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
• 2. To make the hot roll mix as the package directs, except stir in the cornmeal and the 1/2 teaspoon cumin into the flour mixture and increase hot tap water to 1 1/4 cups. Turn the dough out onto a lightly floured surface. Knead about five minutes or until smooth and elastic. Divide the dough in half. Cover and let rest five minutes.
• 3. Meanwhile, grease an 11 to 13 inch pizza pan. Sprinkle with additional cornmeal if desired. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer one crust to pan. Spread meat mixture over dough.
• 4. Bake in a 375° oven for 30 to 35 minutes or until pastry is Golden and pizza is heated through. If needed, to prevent over Browning, cover pizza with foil after 20 minutes. Makes six servings.

SOUTHWEST STUFFED PEPPERS

Steps:

• In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

STUFFED PIZZA

Steps:

• If using the breadmaker, place the wet ingredients in the pan, followed by the dry ingredients; set to dough cycle and allow to run.
• If not using the breadmaker, dissolve the yeast in lukewarm water.
• Add shortening, sugar and salt.
• Stir in 2 cups flour.
• Add enough more flour to form a soft dough.
• Turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed.
• Divide dough into thirds; cover and set one third to the side.
• Roll the remaining two-thirds into a 14 inch circle.
• Brush a 12 inch, two-inch deep pizza pan lightly with oil.
• Press dough evenly over bottom and up the sides of the pan.
• Remove the sausage from the casing and crumble into the crust (it doesn't need precooking).
• Saute onion and green pepper in 1 tablespoon of oil until tender.
• Stir in salt; sprinkle vegetables over the sausage.
• Top with mozzarella cheese and mushrooms.
• For the topping, saute tomatoes and spices for ten minutes, breaking up the tomatoes with a fork.
• Roll out remaining one-third of dough into a 12 inch circle.
• Set over the filling in the pan.
• Crimp edges of top and bottom crust together to seal well.
• Prick the top crust all over with a fork.
• Spread tomato sauce over the top and sprinkle with parmesan.
• Bake at 425F for 45 minutes, or until crust is golden.
• Let stand ten minutes before serving.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.