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Deep Dish Salsa Pizza

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  2 Hours 40 Minutes
  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!
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
Two 8-ounce packages cream cheese
1 cup grated sharp cheddar cheese or Monterey Jack cheese
DIRECTIONS
FOR THE DOUGH:
Place all 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.


QUICK TIP:
A great way to raise dough in a hurry is to run an empty dishwasher on the rinse cycle. Open the door to allow a small amount of steam to escape, then quickly place your bread or pizza on the upper rack. Close the door (making sure the machine does not re-start). Check after 15 minutes - your bread or pizza should be ready to bake.


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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 471
Fat. Total: 27g
Fiber: 4g
Carbohydrates, Total: 44g
Sodium: 890mg
% Cal. from Fat: 52%
Cholesterol: 89mg
Protein: 14g
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