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02 January 2013,04:04 by
J.Sujatha

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PIZZA MEXICANA

Makes :
1 large pizza

Preparation Time :
35 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Heat the oil in a medium-sized saucepan over a medium heat. Add the onion and garlic and gently saute for 3-4 minutes, until starting to soften.
  • Add the chillies and red pepper and cook for a further 1-2 minutes, then add the steak mince and cook over a medium-high heat for 4-5 minutes, until lightly browned all over.
  • Add the tomato puree and cook for 1 minute, stirring constantly. Stir in the water and beans and season to taste with salt and pepper.
  • Cover and simmer for 15-20 minutes, stirring occasionally, until the meat is thoroughly cooked and the sauce is spreadable. Remove from the heat and leave to cool.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays.
  • Spread the salsa over the pizza base, then top with the beef mixture.
  • Scatter over the jalapeno peppers and cheese and bake in the oven for 15-20 minutes, or until the cheese is melting and turning golden and the base is crisp.
  • Garnish with the guacamole and fresh coriander and serve immediately.

INGREDIENTS

Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 125 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste

Topping

  • 500 grams lean steak mince
  • 2 tablespoon tomato puree
  • 100 ml cold water
  • 250 grams black beans, drained and rinsed
  • 250 grams ready-prepared spicy salsa
  • 1 tablespoon cooking oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 1 red pepper, deseeded and chopped
  • 50 grams sweet, hot red jalapeno peppers in oil, drained and sliced
  • 250 grams Cheddar cheese, grated
  • 75 grams ready-prepared guacamole
  • Fresh chopped coriander, to garnish
  • Salt and pepper

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