Mexican Pizza

I made chicken enchiladas the other night for dinner and had a lot of enchilada sauce leftover. I decided that a Mexican pizza sounded good and I could use the enchilada sauce in place of pizza sauce. This is a pretty healthy dinner, full of veggies and beans. For the corn, you can used canned or frozen; I had some fresh ears that I got from the farmer's market on Sunday and used two ears.

Mexican Pizza
makes 2 pizzas

cornmeal pizza dough (recipe below)
enchilada sauce
1 tomato, diced
1/2 red pepper, diced
1 can black beans, drained
2 or 3 green onions, thinly sliced
corn
shredded cheddar (or Colby Jack or Mexican blend)
optional toppings: sour cream, salsa, diced avocado

Preheat the oven to 425*. Roll the crust onto a pizza stone or other baking pan. Poke several times with a fork so it doesn't rise. Bake 10-12 minutes until slightly browned.

Remove from the oven and spread on the enchilada sauce then top with tomato, red pepper, black beans, corn and green onions (split toppings between the two crusts, use an amount that looks good to you, I didn't use the full can of beans). Top with cheese. Bake 12 minutes until the pizza is cooked and the cheese is melted.

Cornmeal Pizza Dough

2-2 1/2 c all purpose flour
3/4 c yellow cornmeal
1 pkg active dry yeast
1/4 tsp salt
1 c warm water
2 Tbsp cooking oil

In a mixing bowl, combine 1 1/2 c flour, cornmeal, yeast, and salt; add water and oil. Beat with mixer on low speed for 30 seconds. If you have a mixer with a dough hook, use that. After the dough is mixed, add in at least another 1/2 c of flour. Mix, then knead for 5 minutes. Add in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Divide dough in half; cover and let rest 10 minutes.