Deep Dish Salsa Pizza

  • Active Time 15m
  • Total Time 2h 40m

10 servings

Your crowd loves pizza; your crowd loves Mexican food; your crowd has been known to consume massive amounts of food in a very short time. Here's the answer to all those challenges - in one easy-to-make recipe!

ingredients

  • For the Dough:
  • 1 tablespoon dry yeast (not quick rising)
  • 1/2 cup yellow cornmeal
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons mild chili powder
  • 1 cup (10 ounces) refried beans
  • 1/4 cup vegetable oil or mild chili oil
  • 1 extra-large egg
  • 1 tablespoon mild-flavored (light) molasses
  • 2/3 cup (or more) room temperature water
  • For the Pizza:
  • 2 cups (16 ounces) chunky salsa
  • 2 packages (8 ounces each) cream cheese
  • 1 cup grated sharp cheddar or Monterey Jack cheese

directions

FOR THE DOUGH:

Place all dough ingredients in bread machine in order listed. Program machine for dough cycle. Check dough after first few minutes of first knead cycle and add more water if necessary to form smooth supple ball. At end of final cycle, transfer dough to lightly floured work surface. Cover dough with clean kitchen towel until doubled, about 30 minutes.

FOR THE PIZZA:

Preheat oven to 400 degrees F.

Lightly oil 12 to 13 inch-diameter deep-dish pizza pan. Roll out dough on lightly floured work surface into 14-inch diameter round. Transfer dough to pan, extending 1 inch up pan sides. Spread cream cheese over dough. Drain most of liquid from salsa until thick consistency forms. Spoon salsa evenly over cream cheese. Sprinkle with grated cheese. Let pizza rise in warm draft-free area, about 30 minutes. Bake until crust is deep brown and cheese bubbles, about 25 minutes.

DO-AHEAD TIP:

Dough can be made and refrigerated up to 2 days ahead or frozen up to 3 months ahead. Store dough in gallon-size resealable plastic bag and refrigerate or freeze until ready to form and bake.

Recipe created exclusively for Cooking.com by Lora Brody.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6357

nutrition information per serving

471 calories; 27g total fat; 89mg cholesterol; 890mg sodium; 44g carbohydrates; 4g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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