1 1/2 lb. lean ground beef
1 1/2 c. Cheddar cheese, shredded
1 (12 oz.) jar salsa
1 (8 oz.) can whole kernel corn, drained
1/2 c. pitted ripe olives, sliced
2 to 3 tbsp. snipped cilantro
3/4 tsp. ground cumin
1 (16 oz.) pkg. hot roll mix
1/4 c. cornmeal
1/2 tsp. ground cumin
1 egg, beaten

Cook beef until brown, drain fat. Stir in salsa, cheese, corn, olives, cilantro, 3/4 teaspoon cumin and pepper. Prepare the hot roll mix as directed, except stir in the 1/4 cup corn meal and remaining cumin into roll mix and increase the hot tap water to 1 1/4 cups. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth and elastic. Shape into a ball. Cover and let rest for 5 minutes. Divide dough in half. Roll each half into a 13 inch circle.

Grease a 12 inch pizza pan; sprinkle with additional cornmeal. Place one circle of dough onto bottom of pan. Spread filling over dough. Top with second circle of dough. Brush edges with beaten egg. Using a fork, seal edges. Cut 2 to 3 slits in top. Brush with egg; sprinkle with additional cornmeal. Bake at 375 degrees 30 to 35 minutes. Cover edges of pizza with foil, if necessary, during the last 5 to 10 minutes of baking, to prevent over browning. When done, cut into wedges and serve. 6 to 8 servings.