MEXICAN PIZZA A pizza crust made different with cornmeal is topped with favorite taco ingredients. This recipe is for all who love pizza and Mexican food. Filling 1 1/2 pounds lean ground beef 2 cans (7 1/2 oz. each) taco sauce 2 cans (4 oz. each) green chilies, drained and chopped Crust 2 1/2 cups all-purpose flour 2 1/4 teaspoons (1 packet) RED STAR® Active Dry or QUICK•RISE™ Yeast 1/2 cup cornmeal 1 teaspoon sugar 1 teaspoon salt 1 cup water 2 tablespoons olive oil Topping 8 ounces Monterey Jack cheese, sliced 1/8-inch thick Sliced green onions Shredded lettuce Oven 425ºF Two 12-inch Pizzas Prepare Filling: Lightly brown beef; drain. Stir in taco sauce. Cook, uncovered 5 to 10 minutes until almost dry. Remove from heat; cool. Prepare Crust: In a large mixer bowl, combine 1 cup flour, yeast, cornmeal, sugar and salt; mix well. Add water (120º to 130ºF) and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes. Punch down dough. Divide into 2 parts. Shape each half into a ball; place on greased cookie sheets. Using palms of hands, pat dough into a 12-inch circle, making edges slightly thick. Spread meat mixture over dough. Arrange chilies and cheese over meat. Bake at 425ºF for 15 to 20 minutes until crust is golden brown. Sprinkle with onions and lettuce. Serve immediately.