Mexican pizza (low cholesterol)

 

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Makes 6 servings

• 1 teaspoon instant dry yeast
• ½ cup yellow cornmeal, plus additional as needed
• 2½cups all-purpose flour
• ¾ teaspoon salt
• 1¼ cup warm water
• 1 large red onion (8 oz), halved and thinly slice croswise
• 1 teaspoon sugar
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 tablespoons olive oil
• 2 to 3 cups shredded Monterey Jack cheese (8 to 12 oz)
• 1 can/4 oz chopped green chilies, drained
• 1 cup thinly sliced chorizo sausage
• 1 firm, ripe avocado, peeled, pitted and thinly sliced

1. In a large bowl, combine instant dry yeast, cornmeal, flour and salt ; add the warm water and mix to obtain a soft dough.
2. Turn dough out onto lightly floured board ; knead until smooth and elastic, about 5 to 10 minutes, adding more flour as needed to prevent sticking.
3. Form dough into ball, place in lightly oiled bowl and turn to coat ; cover with plastic wrap and let rise in warm place, away from drafts, until doubled in bulk, about 45 to 50 minutes.
4. Sprinkle large baking sheet or jelly-roll pan generously with cornmeal.
5. Punch dough down ; roll dough with floured rolling pin onto prepared baking sheet into 15 X 11-inch rectangle.
6. Cover lightly with oiled plastic wrap ; let dough rise in warm place, away from drafts, until almost doubled in bulk, about 30 minutes.
7. Place oven rack in lowest position ; preheat oven to very hot (450F).
8. Combine onion, sugar, coriander, cumin and 1 tablespoon olive oil in a medium-size bowl.
9. Drizzle dough with remaining tablespoon olive oil ; press finger into dough to make indentations.
10. Spread onion mixture over top of dough.
11. Bake pizza on lowest rack in preheated oven for 7 minutes ; sprinkle cheese, green chilies and chorizo over top.
12. Bake 10 to 13 minutes longer or until cheese is bubbly and crust is crisp ; remove from oven.
13. Arrange avocado slices on top and serve.

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