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Southwestern Deep-Dish Pizza

 Southwestern Deep-Dish Pizza
With a rich, hearty beef and bean filling, a slice of this slightly spicy pizza goes a long way. I enjoy experimenting with my cooking and have studied ethnic cuisine all over the world.—Diane Halferty, Tucson, Arizona
16 ServingsPrep: 20 min. Bake: 20 min.


  • 2-1/2 cups biscuit/baking mix
  • 1/2 cup cornmeal
  • 3/4 cup water
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cinnamon
  • 1 can (16 ounces) refried beans
  • Hot pepper sauce to taste
  • 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
  • Salsa and sliced ripe olives, optional


  • In a large bowl, combine biscuit mix and cornmeal. Stir in water
  • until mixture forms a soft dough. Press onto the bottom and up the
  • sides of a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake
  • at 425° for 10 minutes or until lightly browned.
  • Meanwhile, in a large skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Add the tomato sauce, chili
  • powder and cinnamon. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes. Remove from the heat.
  • Combine refried beans and hot pepper sauce; spread over crust. Top

2 of 2

Southwestern Deep-Dish Pizza (continued)

Directions (continued)

  • with meat mixture; sprinkle with cheese. Bake at 425° for 10
  • minutes or until cheese is melted. Let stand 10 minutes before
  • cutting. Serve with salsa and olives if desired. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 225 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 484 mg sodium, 21 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.