Tuesday, May 17, 2005

Tamale Pizza

Tamale Pizza (Adapted from Land O Lakes)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
15 ounce can hot chili beans, drained (don't rinse)
2 tablespoons chopped green chiles
1 cup corn kernels
2 ounces (about 1/2 cup) shredded mozzarella cheese
2 ounces (about 1/2 cup) shredded sharp white Cheddar cheese
3 scallions, sliced
2 Roma tomatoes, coarsely chopped
fresh ground black pepper
chopped fresh cilantro

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack, bottom side up.

Meanwhile, in a medium bowl, add drained beans and mash with a potato masher or fork. Stir in chiles. Scoop mixture on top of the crust and spread to within 1/4" of the edge. Scatter the top with the corn, cheeses, onions and tomatoes. Slide pizza back onto the stone and bake until the cheese has melted and browned in spots, about 8 to 12 minutes. Remove from the oven - sprinkle with chopped cilantro and season with fresh ground black pepper to serve.

Makes about 4 servings.

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