| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Copycat |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 3/4 |
c |
Corn meal |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2/3 |
c |
Milk |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Refried beans |
| 2 |
md |
Firm tomatoes; thinly sliced |
| 2 |
tb |
Mild, canned green chilies |
|
|
; drained, chopped |
| 1 |
sm |
Onion; chopped |
| 2 |
tb |
Cilantro; chopped |
| 1 |
c |
Monterey jack cheese; grated |
| 1/2 |
c |
Black olives; chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Recipe by: The Pampered Chef Preparation Time: 0:45 Preheat oven to 400
degrees. In Batter Bowl combine all crust ingredientsusing Super Scraper.
Turn out onto 15-inch Round Baking Stone; let stand3-4 minutes. Roll out
into a 14-inch circle with Dough and Pizza Roller. Par-bake crust for 12
minutes. Spread beans on crust with Super Scraper. Slice tomatoes with
5-inchSelf-Sharpening Utility Knife; layer over refried beans. Chop
greenchilies and onion with Food Chopper, and layer over tomatoes. Finely
snipcilantro with Kitchen Cutters and layer over onion. Sprinkle cheese
over toppings. Garnish pizza with choppedblack olives. Salt and pepper to
taste. Bake 15-20 minutes. Slice withPizza Cutter. Serve warm.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Apr 15, 1998
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