This deep-pan pizza is topped with minced (ground) beef, red kidney beans and jalapeno chillies, which are small, green and very hot.
20 g (3/4 oz) fresh yeast or 1 1/2 tsp dried or easy-blend yeast
125 ml (4 fl oz) 1/2 cup tepid water
1 tsp sugar
3 tbsp olive oil
250 g (8 oz) 2 cups plain (all-purpose) flour
1 tsp salt
125 ml (4 fl oz) 1/2 cup tepid water
1 tsp sugar
3 tbsp olive oil
250 g (8 oz) 2 cups plain (all-purpose) flour
1 tsp salt
for the topping
1 small onion, sliced thinly
1 garlic clove, crushed
1/2 yellow (bell) pepper, chopped
1 tbsp olive oil
175 g (6 oz) lean minced (ground) beef
1/4 tsp chilli powder
1/4 tsp ground cumin
200 g (7 oz) can red kidney beans, drained
Tomato Sauce
30 g (1 oz) jalapeho chillies, sliced
60 g (2 oz) Mozzarella, sliced thinly
60 g (2 oz) mature (sharp) Cheddar or Monterey Jack, grated
olive oil for drizzling
salt and pepper
chopped parsley, to garnish
1 garlic clove, crushed
1/2 yellow (bell) pepper, chopped
1 tbsp olive oil
175 g (6 oz) lean minced (ground) beef
1/4 tsp chilli powder
1/4 tsp ground cumin
200 g (7 oz) can red kidney beans, drained
Tomato Sauce
30 g (1 oz) jalapeho chillies, sliced
60 g (2 oz) Mozzarella, sliced thinly
60 g (2 oz) mature (sharp) Cheddar or Monterey Jack, grated
olive oil for drizzling
salt and pepper
chopped parsley, to garnish
method
1. For the deep-pan dough base, use the same method as the Bread Dough Base recipe.
2. Roll out or press the dough, using a rolling pin or your hands, into a 23 cm/9 inch circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a small ridge. Cover and leave to rise slightly for about 10 minutes.
3. Fry the onion, garlic and (bell) pepper gently in the oil for 5 minutes until soft but not browned. Increase the heat slightly and add the beef, chilli and cumin. Fry for 5 minutes, stirring occasionally. Remove from the heat and stir in the kidney beans. Season well.
4. Spread the tomato sauce over the dough almost to the edge and top with the meat mixture.
5. Top with the sliced chillies and Mozzarella and sprinkle over the grated cheese. Drizzle with a little olive oil and season.
6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden. Serve immediately sprinkled with chopped parsley.
2. Roll out or press the dough, using a rolling pin or your hands, into a 23 cm/9 inch circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a small ridge. Cover and leave to rise slightly for about 10 minutes.
3. Fry the onion, garlic and (bell) pepper gently in the oil for 5 minutes until soft but not browned. Increase the heat slightly and add the beef, chilli and cumin. Fry for 5 minutes, stirring occasionally. Remove from the heat and stir in the kidney beans. Season well.
4. Spread the tomato sauce over the dough almost to the edge and top with the meat mixture.
5. Top with the sliced chillies and Mozzarella and sprinkle over the grated cheese. Drizzle with a little olive oil and season.
6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden. Serve immediately sprinkled with chopped parsley.
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