Mexican Pizza

2 1/4 oz envelopes (5 tsp) active dry yeast
2 c warm water
1 t sugar
1 t salt
4 t olive oil
5-6 c flour
olive oil & cornmeal for the pans
1 1/3 C picante sauce
6 c grated cheese

Doings

In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Stir in the salt and olive oil. Beat in 5 c of the flour, then add as much extra flour as needed to make a dough that is not too sticky to knead. Knead on a floured surface until the dough is smooth and satiny, 5 - 10 minutes. (Or place the dough in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in an oiled bowl, turn to oil the top, cover with a kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat the oven to 425. Brush a little olive oil over the bottom and sides of 4 9- or 10-inch springform pans. Sprinkle cornmeal over the oiled bottoms and sides. Punch the dough down and divide it into quarters. Press each piece of dough out to fit the bottom of a pan, making a small collar around the edges. Spread 1/3 c picante sauce on top of the dough circles; top each pizza with 1 1/2 c cheese. Bake for 10 to 20 minutes or until the dough is cooked through and the cheese is completely melted.

Comments

Make 4 9- or 10-pizzas. I found this little tidbit in the back of one of my mother's murder mystery novels. Don't ask.

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