MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Pizza
 Categories: Pizza, Vegetarian
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  Water; warm
      1 tb Dry baker's yeast (1 pkg)
      1 ts Honey
      1 tb Sunflower oil
    1/2 ts Salt
  2 1/2 c  Flour; up to 3 c, half
           - whole-wheat and half
           - unbleached white, mixed
           - together
           Corn meal

MMMMM--------------------------TOPPINGS-------------------------------
  1 1/2 c  Salsa
      2 c  Refried beans (optional)
      1 c  Jalapeno pepper jack cheese;
           - grated
  1 1/2 c  Mozzarella cheese; grated
      1    Green pepper; sliced
      1 sm Onion; diced
    1/2 c  Olives; chopped
 
  We have served this pizza at the cafe with and without the refried
  beans. No consensus could be reached among the staff and customers as
  to which they liked better. Some folks thought the beans on pizza was
  "just going too far!" while others loved it. In any event, it's a
  popular pizza. Try it both ways.
  
  Mix water, yeast, honey, oil, and salt, and let sit until bubbly. Add
  2-1/2 cups flour and knead until smooth and even, adding more flour
  to dough if needed. Place in medium-sized bowl, cover, and allow to
  rise 1 hour in warm place until doubled in size. Preheat oven to
  450 F. Sprinkle corn meal on bottom of pan (12x14" or 15" round).
  Roll out dough on floured board and stretch dough to corners of pan,
  folding over edges for a rim. Bake 5 minutes at 450 F. Pull out of
  oven when crust gets a bit firm and is just beginning to turn a
  little brown on the edges.
  
  Drain salsa of any excess liquid. Spread over baked crust (if using
  refried beans, spread themover crust first). Spread the Jalapeno
  cheese and 1 cup mozzarella over the salsa, reserving 1/2 cup
  mozzarella. Then lay out the vegetables on top and sprinkle with
  remaining mozzarella. Bake 10 to 12 minutes more, until bubbly.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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