Southwestern Stuffed Pizza

Source: Better Homes and Gardens

1-1/2 pounds ground beef
1 12-ounce jar salsa
1 8-ounce can whole kernel corn, drained
1-1/2 cups shredded cheddar cheese (6 ounces)
1/2 cup pitted ripe olives
2 to 3 tablespoons snipped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 16-ounce package hot roll mix
1/4 cup cornmeal
1/2 teaspoon ground cumin
1 beaten egg

For filling, in a large skillet cook ground beef until brown. Drain fat. Stir in salsa, corn, cheese, olives, cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.

Prepare hot roll mix according to package directions, except stir the cornmeal and the 1/2 teaspoon cumin into the flour mixture and increase hot tap water to 1-1/4 cups. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic. Divide dough in half. Cover and let rest 5 minutes.

Meanwhile, grease an 11- to 13-inch pizza pan. Sprinkle with additional cornmeal, if desired. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer one crust to pan. Spread meat mixture over dough. Cut several slits in remaining crust. Place top crust on meat mixture. Trim and flute edges. Brush with beaten egg; sprinkle with additional cornmeal, if desired.

Bake in a 375 degree F oven for 30 to 35 minutes or until pastry is golden and pizza is heated through. If necessary to prevent overbrowning, cover pizza with foil after 20 minutes. Makes 6 servings.