2 tbsp. yellow cornmeal
2 c. Bisquick
1/2 c. cold water
1 lb. ground beef
2/3 c. water
1 (1.25 oz.) taco seasoning mix
1 (16 oz.) can refried beans
12 oz. shredded Cheddar cheese
3 c. shredded iceberg lettuce
1 lg. tomato, chopped
Sliced black olives (optional)

Sprinkle a well-greased 12 inch pizza pan with cornmeal. Combine Bisquick and 1/2 cup cold water. Stir vigorously with fork until soft dough is formed. Turn out on floured surface and knead lightly, about 5 minutes. Roll dough into 14 inch circle. Fit into pan and crimp edges. Bake at 425 degrees for 10 minutes.

Cook ground beef until browned and drain. Add 2/3 cup water and taco seasoning mix. Bring to boil; reduce heat and simmer 10 minutes or until thickened. Spread beans evenly over pizza crust. Spoon meat mixture over beans. Sprinkle 1 cup cheese over meat. Bake at 425 degrees for 6 minutes. Top with lettuce, tomato, black olives and remaining cheese. Bake an additional 6 minutes. Serve with taco sauce.