Tostada Pizza
Feb. 9th, 2021 08:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredLast night I made Tostada Pizza from the Better Homes and Gardens New Cookbook.
Ingredients
1 pound lean ground beef
1 4-ounce can diced green chile peppers, drained
1/2 of a 1 1/12 ounce package (about 2 tablespoons) taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 10-ounce package refrigerated pizza dough
1 15-ounce can pinto beans with jalapeño peppers, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions (4)
Bottled taco sauce (optional)
Directions
1. In a large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8inch rectangle on the baking sheet. Bake in a 400 degree Fahrenheit oven for 5 minutes.
3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with lettuce, tomatoes, and onions. If desired, serve with taco sauce.
Variations and Thoughts
I used cheddar cheese and eyeballed the amount, though based on previous encounters, I think I was pretty close to the stated 4 ounces. My pizza dough was frozen and I don't remember how much it actually weighed; I suspect it was more than the recommended 10 ounces, though not by much. I cooked the pizza at 420 degrees Fahrenheit, a compromise between the recipe temperature and the temperature on the dough package (425 degrees). I didn't have cornmeal, so I used flour instead, which is what the pizza dough pacakage said to use anyway. I couldn't find pinto beans with jalapenos, so I used plain ones, and I used one Poblano pepper (roughly 4 ounces) since I couldn't find a four ounce can of green chiles.
I think the recipe turned out rather well, though I maybe should have rolled out the dough a little thinner. It did cook all the way through, but the crust was a bit thick and I almost didn't have enough room for all the ground beef. It tasted pretty good, a little kick from the pepper and the chili powder but not too spicy. I'm not sure I'd make this again though as it was really messy to cut and a bit hard to eat.
Ingredients
1 pound lean ground beef
1 4-ounce can diced green chile peppers, drained
1/2 of a 1 1/12 ounce package (about 2 tablespoons) taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 10-ounce package refrigerated pizza dough
1 15-ounce can pinto beans with jalapeño peppers, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions (4)
Bottled taco sauce (optional)
Directions
1. In a large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8inch rectangle on the baking sheet. Bake in a 400 degree Fahrenheit oven for 5 minutes.
3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with lettuce, tomatoes, and onions. If desired, serve with taco sauce.
Variations and Thoughts
I used cheddar cheese and eyeballed the amount, though based on previous encounters, I think I was pretty close to the stated 4 ounces. My pizza dough was frozen and I don't remember how much it actually weighed; I suspect it was more than the recommended 10 ounces, though not by much. I cooked the pizza at 420 degrees Fahrenheit, a compromise between the recipe temperature and the temperature on the dough package (425 degrees). I didn't have cornmeal, so I used flour instead, which is what the pizza dough pacakage said to use anyway. I couldn't find pinto beans with jalapenos, so I used plain ones, and I used one Poblano pepper (roughly 4 ounces) since I couldn't find a four ounce can of green chiles.
I think the recipe turned out rather well, though I maybe should have rolled out the dough a little thinner. It did cook all the way through, but the crust was a bit thick and I almost didn't have enough room for all the ground beef. It tasted pretty good, a little kick from the pepper and the chili powder but not too spicy. I'm not sure I'd make this again though as it was really messy to cut and a bit hard to eat.
