Southwestern Fried Pizzas - Country Living Recipe
Yield: 20 mini pizzaRecipe by luhu.jp
Ingredients:
Cornmeal variation of Basic 1 1/2 c Crushed tomatoes Pizza dough 1/2 c Fresh or thawed, frozen
1/3 lbs: Ground beef,
-whole-kernel corn,
1/2 cup: Chopped onion,
2 tbsp: Water,
1 Clove: garlic, finely chopped
1/4 tsp: Salt,
1 tbsp: Chopped canned green chilies,
1/4 tsp: Ground black pepper,
-, (hot or mild, to your
Vegetable oil for frying,
-taste),
1/4 medium: Ripe avocado,
1 tsp: Chili powder,
1/2 cup: Sour cream,
1 tsp: Ground cumin,
20: Fresh cilantro leaves, opt.
Directions:
1. Prepare Cornmeal variation of Basic Pizza Dough. Set aside to rise.
2. Meanwhile, to prepare beef filling, in large skillet, cook beef
until it loses its pink color. Add onion, garlic, chilies, chil1
powder, and cumin; cook until onion becomes translucent.
3. Add tomatoes, corn, water, salt, and pepper; cook, stiffing
occasionally, 10 minutes over low heat. Keep warm.
4. In another large skillet, heat 1/2-inch oil to 325F. Divide
cornmeal dough in half. Shape each half into a 6-inch log. Slice each
log into 10 pieces and shape each piece into a 3-inch round, rolling
edges to form borders. Fry rounds, in batches, 4 minutes on each side
or until lightly browned. Add more oil to skillet, if necessary.
Drain on paper towels. Keep cornmeal rounds warm.
5. Cut avocado lengthwise into 10 slices then cut each slice
crosswise in half. Top cornmeal rounds with beef filling, 1 t sour
cream, and 1 avocado half-slice. Garnish with cilantro leaves, if
desired. Serve immediately.
Country Living/October/90 Scanned & fixed by DP & GG
Source from luhu.jp
2. Meanwhile, to prepare beef filling, in large skillet, cook beef
until it loses its pink color. Add onion, garlic, chilies, chil1
powder, and cumin; cook until onion becomes translucent.
3. Add tomatoes, corn, water, salt, and pepper; cook, stiffing
occasionally, 10 minutes over low heat. Keep warm.
4. In another large skillet, heat 1/2-inch oil to 325F. Divide
cornmeal dough in half. Shape each half into a 6-inch log. Slice each
log into 10 pieces and shape each piece into a 3-inch round, rolling
edges to form borders. Fry rounds, in batches, 4 minutes on each side
or until lightly browned. Add more oil to skillet, if necessary.
Drain on paper towels. Keep cornmeal rounds warm.
5. Cut avocado lengthwise into 10 slices then cut each slice
crosswise in half. Top cornmeal rounds with beef filling, 1 t sour
cream, and 1 avocado half-slice. Garnish with cilantro leaves, if
desired. Serve immediately.
Country Living/October/90 Scanned & fixed by DP & GG
Source from luhu.jp