Recipe by Helen Dollaghan from the Sept. 16, 1979, edition of The Denver Post. The recipe calls for hot roll mix, but substitute pizza dough if you prefer, and if you have a pizza stone, use that instead of a pan. Heat the oven to 425 degrees before you get started. Serves 6-8.
Ingredients
1 1/2 pounds lean ground beef
1 can (8 ounces) tomato sauce diluted with 1/2can water
1 package (1 1/4ounce) taco seasoning
1 package (13-16 ounces) hot roll mix
2 cans (4 ounces each) chopped green chiles, drained
2 green onions and tops, sliced
1 cup shredded sharp cheddar cheese
Additional sliced green onions, shredded cheese, prepared taco sauce, shredded lettuce and chopped fresh tomato (optional)
Directions
Crumble beef into heated skillet. Cook over moderate heat until meat loses red color. Drain off grease. Add diluted tomato sauce and dry taco seasoning. Cook over moderate heat, stirring, until taco seasoning dissolves. Prepare hot roll mix according to package directions for making pizza dough. With greased fingers, pat out dough in greased pizza pan, 12 or 15 inches in diameter. (Larger pan makes a thinner crust.) Form a rim of dough around edge of pizza. Spread beef mixture over dough. (It isn’t necessary for dough to rise in this recipe.) Sprinkle with green chiles, two green onions and one cup cheese. Bake in oven preheated to 425 degrees about 25 minutes or until crust is brown and center is done. Cut in wedges to serve. Serve with additional onions, cheese, taco sauce, shredded lettuce and tomato to be spooned on top, if desired.
*Each week, we uncover a favorite from the Denver Post vault. This week, it’s Helen Dollaghan’s 1979 recipe for Mexican Style Pizza.
