Serves: 8
Total Calories: 255

1/2 cup water
1 tablespoon vegetable oil
1 1/2 cups bread flour
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/4 teaspoons bread machine or quick active dry yeast
mexican beef topping(below)
3/4 cup shredded Monterey Jack cheese, or chedder chesse(3 ounces)
Mexican Beef Topping:
1/2 pound ground beef
1/3 cup chopped onion
1/2 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3/4 cup shredded Monterey Jack cheese, or chedder cheese(3 ounces)
1 (28-ounce) can whole tomato, drained and chopped
1 (4-ounce) can chopped green chili, drained

Measure all ingredients except Mexican Beef Topping and cheese in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Mexican Beef Topping.

Move oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet pinch edge, forming 1/2-inch rim. Spread topping over dough. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

1 wedge: 270 calories (115 calories from fat) 13g fat (6g saturated) 36mg cholesterol 530mg sodium 26g carbohydrate (2g dietary fiber) 14g protein.

Do-ahead Note
After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

Try This
If you'd like this Mexican pizza hotter, try using chopped jalapeno, Fresno or habanera. A general rule is the smaller the chili, the hotter the flavor.


For Mexican Beef Topping:
Cook beef, onion, oregano, chili powder, garlic salt and pepper in 10-inch skillet over medium heat, stirring occasionally, until beef is brown drain. Stir in remaining ingredients.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 255
Calories from Fat: 88

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
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Beef 'N' Vegetable Soup
Buttermilk Granola Bread
Challah
Chicken Fajita Pizza
Chocolate Coffee Bread
Cinnamon Honey Wheat Bread
Cottage Dill Loaf
Country-Style Pea Soup
Crusty Mustard Focaccia
French Baguettes
Good Ol' Chili
Greek Olive Focaccia
Ham-Vegetable Soup
Italian Artichoke Braid
Italian Vegetable Soup
Lemon Anise Bread
Mediterranean Peppered Pizza
Mexican Beef Pizza
Old World Rye Bread
Old-Fashioned Turkey Soup
Orange Cappuccino Bread
Roasted Pepper Focaccia
Roasted Pepper and Artichoke Baguette
Rosemary Apricot Bread
Rosemary Focaccia
Sage Raisin Wheat Bread
Sourdough Loaf
Triple-Seed Wheat Bread
Two-Cheese Pizza
Wild Rice and Apple Bread
Zesty Pesto Tomato Baguette