Mini Mexican Pizzas
|1 package||powdered yeast|
|1/3 cup plus 2 tablespoons||warm water|
|1/4 cup||olive oil|
|2 cups||shredded Mexican cheese blend|
|4 tablespoons||diced green chiles|
|1/8 to 1/4 cup||onions, chopped|
|cilantro, basil & crushed red pepper to taste|
Dissolve yeast in warm water. Mix all the ingredients together. Knead for 5 minutes. Put dough in lightly oiled bowl and cover. Let rise until doubled, about 1 hour. Divide dough into 4 pieces and place in oiled pans. Spread dough with fingers around bottom and part way up sides of pan. If dough tears, just pinch together. Bake in preheated 425 F oven about 8 minutes. Remove from oven.
Spread about 2 tablespoons salsa on each crust. Spread cheese over salsa. Sprinkle chilies and onions over cheese, then sprinkle on cilantro, basil and crushed red pepper - according to taste. Bake in 425 F oven around 15 to 17 minutes. If using a gas oven, place rack on the floor of the oven. If using an electric oven, place rack on the second rung from the bottom.