Ingredients
1 tablespoon cornmeal1 loaf (1 pound) frozen bread dough, thawed1/2 pound lean ground beef (90% lean)1 medium onion, chopped1 sweet yellow pepper, chopped1 garlic clove, minced1 can (16 ounces) fat-free refried beans1 cup salsa1 can (4 ounces) chopped green chilies1 to 2 teaspoons chili powder2 cups shredded reduced-fat Mexican-blend cheese2 medium tomatoes, chopped2 cups shredded lettuce
Preparation
Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle.
Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned.
Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through.
Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.
