Tostada Pizza - cooking recipe

Ingredients

1 lb lean ground beef
1 (4 ounce) can diced green chili peppers, drained
1 1/2 ounces taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 (10 ounce) package refrigerated pizza dough
1 (15 ounce) can pinto beans with jalapeno peppers, rinsed and drained
1 cup shredded cheddar cheese (about 4 ounces) or 1 cup monterey jack cheese (about 4 ounces)
1 cup shredded lettuce
1 medium tomatoes, chopped
1/2 cup thinly sliced green onion
bottled taco sauce (optional)

Preparation

In large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning mix, and chile powder.
Bring to boil; reduce heat. Simmer uncovered for 15-20 minutes (until most of the liquid is gone).
Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes.
In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges.
Spoon meat mixture over beans. Bake uncovered, 10 minutes more, or until crust is just golden.
Sprinkle with cheese. Bake 1-2 minutes more (until cheese melts).
Top with lettuce, tomato, and onion. If desired, serve with taco sauce.