Spring is officially a few weeks away, so we still have plenty of time for a late snowfall or at least some chilly temperatures. And what tastes better for lunch or dinner on a cold day than a bowl of chili or some pizza?
This recipe for Cincinnati Pizza combines both. It’s quick and easy to make this dish, which offers the taste of a cheesy pizza and chili in every slice.
You can start with ready- made, refrigerated pizza dough or make pizza dough of your own. Then, you add the chili ingredients, top it with cheese, bake it, and this hot, tasty delight is ready in minutes.
If you throw a few chili-cheese chips on the side, you have a great lunch. Or, if you’re having a busy day, you can serve it with a side salad and have a supper ready in no time.
1 (10-ounce) can refrigerated pizza crust
1/2 pound lean ground beef
1/2 cup barbecue sauce
1-2 teaspoons chili powder (according to taste)
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dried cilantro
1 (15- or 15.5-ounce) can red chili beans, drained and rinsed
1/2 cup chopped onion
1 (8-ounce) bag of shredded cheddar cheese
Heat oven to 425 degrees. Spray a 12-inch pizza pan with cooking spray. Spread dough evenly over the pizza pan and bake at 425 degrees for 7 to 10 minutes or until light golden brown.
Meanwhile, cook the ground beef in a large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add barbecue sauce, chili powder, salt, cumin and cilantro to the meat and mix well. Cook for 1 minute, stirring constantly.
After you remove the crust from the oven, spread the meat mixture over the partially baked crust. Top with beans, onion and cheese. Return to the oven and bake an additional 11-14 minutes or until the crust is deep golden brown.
Note: You can mix both shredded Monterey Jack and cheddar cheese instead, if preferred. Makes 6 servings.
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