Mexican pizzettes

Yield: 4 servings

Measure Ingredient
¾ cup Water
2 tablespoons Sour cream
¼ cup Crushed red pepper
1 teaspoon Sugar
1 teaspoon Salt
2½ cup Flour
2 tablespoons Cornmeal
1½ teaspoon Yeast
4 Plum tomatoes
½ cup Salsa
1 Clove garlic -- minced
⅓ cup Red onion -- chopped
1 tablespoon Cilantro -- chopped
¼ teaspoon Pepper
¼ teaspoon Salt
2 Avocado -- thinly sliced
1 cup Sour cream
⅓ pounds Monterey jack cheese --
⅛ cup Jalapeno peppers -- sliced



Place all the ingredients in the machine and program for knead and first rise. Press start. The dough will be firm and pull away from the sides of the bowl. While the dough is rising you can prepare the topping. In mixing bowl blend together all salsa ingredients.

Refrigerate until needed. Preheat the oven to 400 with teh rack in the center position. Lightly dust 2 baking sheets with cornmeal and set aside. When the dough cycle is completed, transfer the dough to a lightly floured work surface, cover it with a clean towel and let it rest for 5 minutes. Divide the dough into 4 equal pieces and roll out each piece to an 8" circle. Transfer the circles to the prepared baking sheet. Spread the salsa on each circle. Lay on the avocado slices and then spoon on the sour cream. Sprinkle with the cheese and top with the peppers if desired. Bake for 20 minutes until the topping is bubbly.

Recipe By : Pizza Etc from Your Bread Machine From: Meg Antczak Date: 07-19-95 (16:25) (19) (E)Cooking

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