Recipe: Taco Pizza (using ground beef and salsa)

TACO PIZZA

"Like a giant open-faced taco on a fresh 12-inch pizza crust. Pile on the toppings, one slice can be a meal!"

2 1/4 to 2 1/2 cups all-purpose flour, divided use
1/2 cup cornmeal
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120 to 130 F)
3 tablespoons vegetable oil
Taco Topping (recipe follows)
1 cup shredded Cheddar cheese

FOR SERVING (OPTIONAL):
Thinly chopped lettuce, diced tomatoes, additional shredded Cheddar cheese, taco sauce, sour cream, and/or guacamole

TO PREPARE THE PIZZA DOUGH:
In a large bowl, combine 3/4 cup flour, cornmeal, undissolved yeast, and salt. Gradually add 1 cup very warm water and vegetable oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

TO MAKE THE PIZZA CRUST:
Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Randomly prick surface of dough with fork; let rest 10 minutes.

Meanwhile, prepare the Taco Topping (recipe follows).

Parbake crust at 425 degrees F for 7 minutes. Remove from oven. Spoon Taco Topping onto dough to within 1/2-inch of edge; top with cheese.

Bake at 425 degrees F for 20 minutes or until crust is golden.

Serve warm with additional toppings, if desired.

TACO TOPPING

1 pound ground beef
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 (2 1/4 ounce) can sliced ripe olives, drained

In large skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and olives.

Makes one (12-inch) pizza
Source: Fleishmann's Yeast