Pizza Mexicali adds Mexican Flavors to an American Favorite 
 
Easy to Prepare, You'll be Glad this Recipe makes Two Pizzas,
as it’s Sure to be a Hit at your Cinco de Mayo Fiesta 
 
Makes 2 (12-inch) Pizzas

Dough: 
3-1/4cups all-purpose flour 
1 tablespoon sugar 
1 envelope FLEISCHMANN'S RapidRise Yeast 
1-1/2 teaspoons salt 
1 cup water 
2 tablespoons shortening
 
Topping: 
1 pound lean ground beef 
2 cloves garlic, minced 
1 can (15-1/2 ounces) kidney beans, drained 
2 cans (8 ounces each) tomato sauce 
1 tablespoon chili powder 
2 cups grated mild cheddar cheese 
1 jar (4 ounces) diced pimientos, drained 
2 tablespoons chopped fresh mild green chiles

Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and shortening until very warm (120^o to 130^oF). Gradually stir into flour mixture. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes.

Parbake at 450^oF for 8 minutes. Remove from sheets; place on wire cooling racks. Spread meat topping evenly on each pizza crust. Sprinkle with cheese, pimientos and green chiles. Bake on wire racks at 450^oF for 15 to 20 minutes or until done. Cool slightly; cut into slices to serve. Topping: In skillet, cook beef and garlic over medium-high heat 5 minutes or until browned, stirring to crumble. Drain. Add beans, tomato sauce, and chili powder; stir well. Cook for 5 to 7 minutes over medium heat, stirring occasionally until liquid evaporates.


Nutritional Information:
Per Serving:
Serving Size: one slice (1/24 recipe)
Calories: 180; Total Fat: 8 g; Saturated Fat: 2.5 g;
Cholesterol: 25 mg; Sodium: 290 mg; Carbohydrates: 18 g; Dietary Fiber: 2 g; Protein: 9 g