Pizza Recipes

1 can (4 ounce size) chopped green chilies, drained

1 cup shredded cheddar cheese

2 tablespoons cornmeal

2 tubes (11-1/2 ounce size) refrigerated corn bread twists

Shredded lettuce, sliced tomatoes and sour cream

Directions:

In a skillet, cook the beef over medium heat until no longer pink; drain. Add the beans, tomato

sauce and chili powder. Simmer, uncovered, until the liq-uid has evaporated. Remove from the

heat and cool. Stir in the pimientos, chilies and cheese; set aside. Sprinkle two greased 14-in. pizza

pans with corn- meal. Pat the corn bread dough into a 14-in. circle on each pan. With a knife, cut a

center. Spoon the filling around the edge of dough. Fold points of dough over filling; tuck under

ring and pinch to seal (filling will be visible).

-in. X in the cen- ter of the dough. Cut another 7-in. X to form eight pie-shaped wedges in the

Bake at 400F for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour

cream.

Corn Tortilla Pizzas Recipe

Ingredients:

1 1/4 pound ground beef

1 small onion, chopped

1/2 cup chopped green pepper

3 cans (6 ounce size) tomato paste

1 1/4 cup water