2/3 c. milk
1 (4 oz.) can chopped green chilies, drained
1/3 c. vegetable oil
1 1/4 c. enriched cornmeal
1 1/4 c. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt

TOPPING:

1 lb. bulk pork sausage
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 tsp. chili powder
1 1/2 c. (6 oz.) shredded cheddar cheese or Monterey jack cheese
2 c. shredded lettuce
1 med.-sized tomato, chopped
1 c. ripe olive halves

For cornmeal crust, add milk, green chilies and oil to combine dry ingredients; mix well. Press dough into greased 14 inch round pizza pan or larger. Shape edge to form ridge. Bake in preheated hot oven (400 degrees) for about 10 minutes.

For topping, brown meat; drain. Add tomatoes, tomato paste and chili powder; mix well. Bring mixture to a boil; reduce heat. Simmer about 5 minutes. Spread meat mixture over partially baked crust; with 1/2 cup cheese. Continue baking about 10 minutes. Top with lettuce, remaining cheese, tomatoes and olives. To serve, cut into wedges. Makes 14 inch round pizza.