Mexican Pizza

First of all, take one recipe of Refrigerated Cornmeal Crescent Roll dough out of fridge. Let it sit, covered, to come to room temperature (up to 45 minutes).

In a small bowl: mix tomato sauce, diced green chilis, chopped cilantro, garlic salt. Set aside.

Cook ground meat (sometimes we double the amount of meat) and chopped onions in a skillet over medium heat until meat browns and onions soften. Add chili powder, cumin, salt. When done, stir in corn, then take off heat to cool. Set aside.

Preheat oven to 450F. GENEROUSLY grease or oil an 11x15x1 pan.

Press dough into pan**, going up edges about one half inch. Let sit uncovered to rest for 5 minutes.

With back of spoon, smooth olive oil over surface of dough, this forms a ‘seal’ for the sauce. Spoon sauce evenly over dough and to all sides. Sprinkle cooked meat mixture over all. Sprinkle grated cheese over meat mixture. Bake 14 to 18 minutes, or until crust is done/golden brown on bottom and edges. Take pizza from oven, let cool a few minutes before cutting into 8 pieces. If you want, you can transfer cut pieces to a rack instead of keeping them in the pan, to help keep bottom of crust crisp.

At serving (optional), you can top each slice with any of the following: guacamole, sour cream, salsa, chopped fresh green or red bell peppers, finely grated lettuce, olives.

**NOTE: if dough doesn’t seem to be pressing all the way to edges, let it rest about 10 minutes just partially pressed out. This will help make it easier to then press as instructed above.