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Did you Know?

Cornmeal pizza dough is most frequently associated with Chicago-style deep-dish pizza. A never-ending debate persists over who created the deep-dish Chicago pizza—but its place of origin is undisputed. It was created in 1943 at Pizzeria Uno, at the corner of Ohio Street and Wabash Avenue in Chicago, either by Ike Sewell, the former football player and founder of Uno, or Rudy Malnati, Ike’s chef.

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Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 8

Recipe By: Our Test Kitchen

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Cornmeal Mexican Pizza
Cornmeal Mexican Pizza

Ingredients
1 1/2 cups Simply Organic Pancake & Waffle Mix
2 tablespoons olive oil
1/2 cup water
Topping
1 3/4 cups refried beans
1 package Simply Organic Enchilada Seasoning Mix
1 cup diced tomatoes
1 1/2 cups shredded cheese
Directions
Preheat oven to 425 degrees.

Combine Pancake & Waffle Mix and olive oil in a large mixing bowl. Slowly add water, mixing.

Grease hands, turn the dough out onto a floured surface, and knead it until dough is smooth and elastic. Mold dough into lightly greased 12x14-inch pizza pan. Bake for 7 to 10 minutes. Carefully remove crust from oven to add toppings.

Spread refried beans onto crust. Top with Seasoning Mix, diced tomatoes and shredded cheese. Bake for another 10 minutes or until cheese is melted.
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Nutrition Facts
As prepared, each serving contains 230 calories, 9g total fat, 10mg cholesterol, 900mg sodium, 29g total carbohydrate and 10g protein.
 

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