We're thrilled to share another fun dinner and a book idea that's perfect for a cool summer evening!
We're making Mexican Pizza from Diana Mott Davidson's mystery The Last Suppers. Let's get started...
2 ¼ oz envelopes (5 tsp) of dry yeast – active
2 cups warm water
1 tsp sugar
1 tsp salt
4 tsp olive oil
5-6 cups all purpose flour, olive oil and cornmeal for the pans
1 1/3 cups picante sauce
6 cups grated cheddar cheese
1. In a large mixing bowl, sprinkle yeast over the warm water.
2. Add sugar, stir, and set aside for 10 minutes, until bubbly.
3. Stir in salt and olive oil.
4. Beat in 5 cups of the flour, add as much extra as needed to make dough not to sticky to knead.
5. Knead on a floured surface until smooth and satiny, 5-10 minutes should do it.
Alternate: can use an electric mixer to knead with dough hook for about 5 minutes if preferred.
6. Place 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.
7. Preheat oven to 425F.
8. Brush olive oil over the bottom and side of 4 9 or 10 inch springform pans.
9. Sprinkle cornmeal over the oiled bottoms and sides.
10. Punch dough down and divide into quarters. Press each piece of dough out to fit the bottom of pan,
making a small collar around the edges.
11. Spread 1/3 cup picante sauce on top of the dough circles.
12. Top each pizza with 1 ½ cups of cheese.
13. Bake for 10-20 minutes or until cheese has completed melted on top.
14. Remove from oven and enjoy!
Sounds delicious, right?
Want to get the full story? Check out our ebook copy available on WV Reads.
If you do try or the book, recipe, or both, please let us know on one of our social media pages or even in person! We'd love to hear from you. Or you know, maybe try a sample.
As always, images and info are courtesy of other web pages such as WV Reads, Google, author websites, etc.