>From the Cooking.com website...
Deep Dish Salsa Pizza Recipe
1 tablespoon dry yeast (not quick rising)
1/2 cup yellow cornmeal
3 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons mild chili powder
1 cup (10 ounces) refried beans
1/4 cup vegetable oil or mild chili oil
1 extra-large egg
1 tablespoon mild-flavored (light) molasses
2/3 cup (or more) room temperature water
2 cups (16 ounces) chunky salsa
Two 8-ounce packages cream cheese
1 cup grated sharp cheddar cheese or Monterey Jack cheese
FOR DOUGH: Place all ingredients in bread machine in order listed. Program
machine for dough cycle. Check dough after first few minutes of first knead
cycle and add more water if necessary to form smooth supple ball. At end of
final cycle, transfer dough to lightly floured work surface. Cover dough with
clean kitchen towel until doubled, about 30 minutes.
FOR PIZZA: Preheat oven to 400 degrees F. Lightly oil 12- to 13-inch-diameter
deep-dish pizza pan. Roll out dough on lightly floured work surface into
14-inch diameter round. Transfer dough to pan, extending 1 inch up pan sides.
Spread cream cheese over dough. Drain most of liquid from salsa until thick
consistency forms. Spoon salsa evenly over cream cheese. Sprinkle with grated
cheese. Let pizza rise in warm draft-free area, about 30 minutes. Bake until
crust is deep brown and cheese bubbles, about 25 minutes.
QUICK TIP: A great way to raise dough in a hurry is to run an empty dishwasher
on the rinse cycle. Open the door to allow a small amount of steam to escape,
then quickly place your bread or pizza on the upper rack. Close the door
(making sure the machine does not re-start). Check after 15 minutes - your
bread or pizza should be ready to bake.
DO-AHEAD TIP: Dough can be made and refrigerated up to 2 days ahead or frozen
up to 3 months ahead. Store dough in gallon-size resealable plastic bag and
refrigerate or freeze until ready to form and bake.
Recipe created exclusively for Cooking.com by Lora Brody.
Rhonda G in Missouri
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