Southwestern fried pizzas - country living
20 mini pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cornmeal variation of Basic Pizza dough | ||
| ⅓ | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, finely chopped | |
| 1 | tablespoon | Chopped canned green chilies (hot or mild, to your taste) |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1½ | cup | Crushed tomatoes |
| ½ | cup | Fresh or thawed, frozen whole-kernel corn |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| Vegetable oil for frying | ||
| ¼ | medium | Ripe avocado |
| ½ | cup | Sour cream |
| 20 | Fresh cilantro leaves (opt.) | |
Directions
1. Prepare Cornmeal variation of Basic Pizza Dough. Set aside to rise.
2. Meanwhile, to prepare beef filling, in large skillet, cook beef until it loses its pink color. Add onion, garlic, chilies, chil1 powder, and cumin; cook until onion becomes translucent.
3. Add tomatoes, corn, water, salt, and pepper; cook, stiffing occasionally, 10 minutes over low heat. Keep warm.
4. In another large skillet, heat ½-inch oil to 325'F. Divide cornmeal dough in half. Shape each half into a 6-inch log. Slice each log into 10 pieces and shape each piece into a 3-inch round, rolling edges to form borders. Fry rounds, in batches, 4 minutes on each side or until lightly browned. Add more oil to skillet, if necessary.
Drain on paper towels. Keep cornmeal rounds warm.
5. Cut avocado lengthwise into 10 slices then cut each slice crosswise in half. Top cornmeal rounds with beef filling, 1 t sour cream, and 1 avocado half-slice. Garnish with cilantro leaves, if desired. Serve immediately.
Country Living/October/90 Scanned & fixed by DP & GG