Hot chili pizza
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| 2 | tablespoons | Chili powder |
| 1 | pounds | Ground beef |
| 1 | can | Tomatoes -- undrained |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Celery seed |
| ¼ | teaspoon | Ground cumin |
| ½ | teaspoon | Tabasco sauce |
| 1 | pounds | Unbaked pizza dough |
| 1 | Avacado; sliced -- peeled | |
| 1 | Red onion -- sliced | |
| Separated | ||
| 1½ | cup | Monterey jack cheese |
Preheat oven to 450 F. In large skillet heat oil. Add onion, garlic and chili powder; cook 5 minutes or until onion is tender. Add ground beef; break up with a fork and cook until lightly browned. Pour off fat. Add tomatoes, salt, celery seed, cumin and tobasco sauce.
Simmer 5 minutes, remove from heat. Pat, stretch or roll pizzaz dough to fit lightly greased 15x11 inch jelly roll pan. Spread mixture over dough. Bake 10 minutes. Remove from oven. Arrange avacado slices and onion rings over top; sprinkle with cheese. Return to oven; bake 5 minutes longer or until crust is light brown and cheese is melted.
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