Tostada Pizza

Ingredients

• Pizza Dough, Classic Crust

  Pillsbury's Best

  391g

• Ground beef

  85% lean meat / 15% fat, raw

  16 oz or 454g

• Water

  Plain, clean water

  ⅔ cup or 158g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Chili powder

  Spices

  1 tsp or 3g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Pinto Beans

  Canned, in Water - Tesco

  1 can, drained or 236g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Grape Tomatoes

  Freshdirect

  ½ cup chopped raw or 75g

• Scallions

  Green Onions - Freshdirect

  ½ cup chopped or 50g

• Sour cream

  Cultured

  4 tbsp or 48g

• Corn Meal, Pre-Cooked, Yellow

  P.A.N.

  1 tbsp or 10g

• Shredded Cheddar Jack Cheese

  Kirkland Signature

  1 cup or 85g

Directions

1. 1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chili peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone. 2. Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5-7 minutes. 3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. Cut into 12 pieces. If desired, serve with taco sauce and sour cream.