Southwestern Stuffed Pizza Recipes

SOUTHWESTERN PIZZA

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. , Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside., In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. , Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted.

SOUTHWESTERN STUFFED PIZZA

Steps:

• 1. for the filling, in a large skillet, cook ground beef till Brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
• 2. To make the hot roll mix as the package directs, except stir in the cornmeal and the 1/2 teaspoon cumin into the flour mixture and increase hot tap water to 1 1/4 cups. Turn the dough out onto a lightly floured surface. Knead about five minutes or until smooth and elastic. Divide the dough in half. Cover and let rest five minutes.
• 3. Meanwhile, grease an 11 to 13 inch pizza pan. Sprinkle with additional cornmeal if desired. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer one crust to pan. Spread meat mixture over dough.
• 4. Bake in a 375° oven for 30 to 35 minutes or until pastry is Golden and pizza is heated through. If needed, to prevent over Browning, cover pizza with foil after 20 minutes. Makes six servings.

SOUTHWEST STUFFED PEPPERS

Steps:

• In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

SASSY SOUTHWEST STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

STUFFED PIZZA

Steps:

• If using the breadmaker, place the wet ingredients in the pan, followed by the dry ingredients; set to dough cycle and allow to run.
• If not using the breadmaker, dissolve the yeast in lukewarm water.
• Add shortening, sugar and salt.
• Stir in 2 cups flour.
• Add enough more flour to form a soft dough.
• Turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed.
• Divide dough into thirds; cover and set one third to the side.
• Roll the remaining two-thirds into a 14 inch circle.
• Brush a 12 inch, two-inch deep pizza pan lightly with oil.
• Press dough evenly over bottom and up the sides of the pan.
• Remove the sausage from the casing and crumble into the crust (it doesn't need precooking).
• Saute onion and green pepper in 1 tablespoon of oil until tender.
• Stir in salt; sprinkle vegetables over the sausage.
• Top with mozzarella cheese and mushrooms.
• For the topping, saute tomatoes and spices for ten minutes, breaking up the tomatoes with a fork.
• Roll out remaining one-third of dough into a 12 inch circle.
• Set over the filling in the pan.
• Crimp edges of top and bottom crust together to seal well.
• Prick the top crust all over with a fork.
• Spread tomato sauce over the top and sprinkle with parmesan.
• Bake at 425F for 45 minutes, or until crust is golden.
• Let stand ten minutes before serving.

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
• Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
• Bake for 40 minutes, or until tender.
• In a medium saucepan, add vegetable stock and rice.
• Stir and bring to boil over high heat.
• Cover and simmer for 45 minutes. Remove saucepan from heat.
• Heat olive oil in a large saucepan or skillet over medium heat.
• Add onions, stirring frequently until translucent.
• Add garlic and cook until fragrant.
• Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
• Mix in black beans, corn, tomatoes, and cooked rice.
• Fill squash halves with rice mixture and sprinkle with cheese.
• Bake for 5 minutes, or until cheese is melted.
• Top with avocado slices and cilantro.
• Enjoy!