Serves: 2
Total Calories: 1,970

1 pound quick-rising active dry yeast
1/2 cup warm water (about 110°)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/2 cup lukewarm water
2 tablespoons vegetable oil

TOPPING
1 pound fresh ground pork
1/2 cup finely chopped white onion
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 medium tomato, peeled, seeded, and finely chopped
2 tablespoons bottled spicy red salsa
1/4 teaspoon salt, or to taste
2 cups lightly packed Monterey Jack cheese
6 green onions, , cut in thin rounds, including the green
4 jarred pickled jalapeño peppers (en escabeche), seeded and cut into thin strips
Optional garnishes: sour cream, sliced olives, diced avocado

1. Dissolve the yeast and 1/2 teaspoon of the sugar in the warm water. Set aside until it bubbles, about 5 minutes. In a food processor, place flour, cornmeal, sugar, and salt. Add the yeast mixture.

2. Put the warm water and oil in a cup, and, with the processor running, pour this through the feed tube. Process 60 seconds. Dough should clean the sides of the bowl as it processes.

3. Transfer the dough to a greased bag or bowl, turning to grease the dough all over. Press down and cover with plastic wrap (or seal the bag). Let rise in a warm place until doubled in size, 25 to 30 minutes.

4. Meanwhile, prepare the pizza topping. In a medium skillet, cook the pork, breaking it into bits as it cooks. Add the onion, oregano, and cumin. Cook, stirring, 2 minutes. Add the tomato, salsa, and salt. Cook, stirring, until the mixture is nearly dry. Drain off excess grease as necessary. Cool off heat until ready to use.

5. Preheat the oven to 425°. Grease two baking sheets. Punch down the dough. Divide in half. Shape each half into a ball. Place each on a baking sheet. Using your hands, pat dough into 12-inch circles. Dough will be resilient, so keep patting it into shape, making the edges slightly thicker.

6. Spread the cooled cooked topping over each circle of dough. Then add the cheese, onions, and jalapeño chiles. Bake 15 to 20 minutes. Add optional garnishes. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 1,970
Calories from Fat: 929

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls