Taco Pizza

INGREDIENTS

1	can (11 oz) Pillsbury® refrigerated thin pizza crust
1	lb lean (at least 80%) ground beef
1	package (1 oz) Old El Paso® taco seasoning mix
1/4	cup water
1	can (4 oz) Old El Paso® chopped green chiles, drained
1/4	cup sliced ripe olives, drained
2	cups shredded Mexican cheese blend (8 oz)
1 1/2	cups shredded lettuce
1	cup seeded chopped tomato (1 large)
	Crushed corn chips, if desired
	Old El Paso® salsa, if desired

DIRECTIONS

1.	Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.	In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3.	Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Whole Wheat Pizza Crust

1 cup warm water
1 tbls yeast
1 tsp salt
1 tsp sugar
2 tbls veg oil
1 1/2 cup white flour
1 1/2 cup whole wheat flour

Dissolve sugar in water, add yeast. Add oil and salt. Add flours. Knead 5 min. Cut in half, cover and let rise. Roll out and place on lightly oiled round pizza pans. Let rise 15 min., before adding toppings, for a thicker crust. Bake 450 15-20 min.

*I have tried this one and it was pretty good.

Pizza Dough

2 cups warm water
2 tbls yeast
2 tsp sugar
2 tsp salt
4 tbls oil
5-6 cups of flour

Dissolve yeast in warm water. Add sugar, salt, and oil. Mix well. Add flour in small amounts until well mixed. Knead about 10 min. Let dough rest 5-10 min. Makes about 3 round pizzas.

Top however you like. Bake on 425 for 15-20 min.