American Hot Chilli Beef
Ingredients
- 1 bread dough base
- 3/4 oz fresh yeast or 1 1/2 tsp dried or easy-blend yeast
- 4 floz tepid water
- 1 tsp sugar
- 3 tbsp olive oil
- 8 oz 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
- 6 oz lean minced ground beef
- 1/4 tsp chilli powder
- 1/4 tsp ground cumin
- 7 oz can red kidney beans drained
- Tomato Sauce
- 1 oz jalapeho chillies sliced
- 2 oz Mozzarella sliced thinly
- 2 oz mature sharp Cheddar or Monterey Jack, grated
- olive oil for drizzling
- salt and pepper
- chopped parsley to garnish
Instructions
- For the deep-pan dough base, use the same method as the Bread Dough Base recipe.
- 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.
- 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.
- Spread the tomato sauce over the dough almost to the edge and top with the meat mixture.
- Top with the sliced chillies and Mozzarella and sprinkle over the grated cheese. Drizzle with a little olive oil and season.
- 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.
Calories: 878 kcal
Carbohydrates: 106 g
Protein: 32 g
Fat: 36g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 1452 mg
Potassium: 332 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 354 IU
Vitamin C: 12 mg
Calcium: 306 mg
Iron: 7 mg