Lone Star State Pizza

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Lone Star State Pizza

Makes one 15-inch pizza, 8 servings

1 recipe 15-inch Half Time Pizza Crust (preferably the cornmeal variation)

(see below)

3 cups thick prepared chili, with or without beans

1/2 cup minced sweet onions

1/4 lb Monterey jack cheese

1 can (4 oz) chopped green chilies, optional

Cook's notes: This Tex-Mex style pizza isn't the conventional Italian-style

pie, but instead has plenty of the Mexican influences. Serve it as a tribute

to Houston, this year's Super Bowl host city. Increase or decrease baking

time to taste.

Preliminaries: Heat oven to 500 degrees, and adjust the rack to the middle

position. Prepare the accompanying Half Time Pizza Crust, following the

cornmeal variation (or use a prepared pizza crust or shell).

Procedure: Spread the chili over the dough shell, and sprinkle the onions

over the chili. Place in the oven and bake for 10 to 15 min utes. Add the

cheese and bake an additional 5 to 7 minutes.

Presentation: Remove from oven and cool 5 minutes before cut ting into

wedges. Serve immediately; it's easier to eat this version with forks and

knives.

Calories 201;Fat 9g;Carbs 25g;Protein 8g;Fiber 4g;Chol 16mg;Sodium 350mg

The Pizza Book by e Slomon

Half-Time Pizza Crust

Makes 8 servings (one 12- to 15-inch or two 8-inch crusts)

1 package fast-rising dry yeast (0.25 oz)

1 tbsp sugar

2-1/2 cups all-purpose flour, divided use

1 cup hot tap water (110 to 120 degrees)

2 tbsps olive oil

1/2 tsp salt

Cook's notes: Preheating the oven a little earlier is also a

good idea. This pizza dough will bake in 10 to 15 minutes in a 500-degree

oven, but will also adapt to lower temperatures and a longer baking time.

Additional flour may be needed to dust work surface and hands to prevent

sticking.

Preliminaries: Heat oven to 500 degrees. Prepare a 12- to 15-inch pizza pan

or two round 8-inch baking pans by brushing with oil then dusting with

cornmeal or flour; set aside.

Make the dough: In a large bowl, combine yeast, sugar and one cup of the

flour. Stir in the hot water and oil until no raw flour shows. Stir in a

second cup of flour and the salt; mix quickly, until dough comes away from

the sides of bowl.

Knead the dough: Dust the work surface and your hands with some of the

remaining flour. Turn the dough onto the work sur face and knead for about 5

minutes, adding flour a little at a time to prevent sticking. Knead only

until dough is no longer sticky, but smooth and elastic and springs back

slightly when pressed gently with fingertips.

Shape the pizza crust: If making two pizzas, divide dough into halves. Pat

dough into 12- to 15-inch circle, (or half the dough into an 8-inch circle)

with fingertips. Place on prepared pan and roll or stretch to fit prepared

pan. (Repeat with remaining crust.)

Presentation: Proceed by following any pizza recipe that includes toppings

of your choice; bake according to instructions.

Variation - cornmeal crust: Substitute 3/4 cup coarse ground cornmeal for

one cup of the all purpose flour.

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.