(Makes two 12 inch pizzas.)

2 1/2 c. all purpose flour
1/2 c. yellow cornmeal
1 pkg. yeast
1 tsp. sugar
1 tsp. salt
1 c. water
2 tbsp. oil
1 1/2 lbs. ground beef
2 cans (7 1/2 oz. each) taco sauce
2 cans (4 oz. each) green chilies (drained and chopped)
1/2 lb. natural Monterey Jack cheese (sliced 1/8 in. thick)
Sliced green onions and lettuce (optional)

In large mixer bowl, combine 1 cup of flour, cornmeal, yeast, sugar and salt and mix well. In saucepan, heat water and oil until warm (120 to 130 degrees). Add to flour mixture. Blend at low speed until moistened, then beat 3 minutes at medium speed. By hand, gradually stir in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled about 45 minutes. Meanwhile, in large skillet, lightly brown meat. Remove from heat and cool.

Punch dough down. Divide in 2 parts. Form each half into a ball and place on greased cookie sheets. Using palms of hands, pat each ball into 12 inch circle, making edges slightly thick. Spread meat over dough to edge. Pour taco sauce (1 can to each pizza crust). Arrange chilies and cheese over meat. Bake at 425 degrees for 15 to 20 minutes and serve immediately. (The onions and lettuce may be added as a garnish after pizza is baked. For a really-"hot" pizza, use Monterey Jack with chilies, hot taco sauce, and/or hot green chilies.