Mini Mexican Pizzas
|1 package||powdered yeast|
|1/3 cup plus 2 tablespoons||warm water|
|1 1/2 cups||flour|
|1/4 cup||olive oil|
|2 cups||shredded Mexican cheese blend|
|4 tablespoons||diced green chiles|
|1/8 to 1/4 cup||chopped onions|
|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 degree 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 degree oven around 15 - 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.