See Also: Mexican Deep-Dish Pizza(recipes)
Lattice-Topped Deep Dish Cherry Pie(recipes)
indigo(dictionary)
indigo(encyclopedia)
indigo(dictionary)
Indigo(medicine)
indigo blue(dictionary)
IndiGo Airlines(tourism)
indigo carmine(medicine)
indigo blue(medicine)

indigo blue (iou) and Mexican Deep-Dish Pizza (recipes)


indigo blue (iou)



indigo blue noun & adjectival phr. E18.
[from INDIGO + BLUE noun, adjective.]
A. noun phr.
The violet-blue colour of indigo. E18.
= INDIGOTIN. M19.
b. adjectival phr. Of the blue colour of indigo. M19.

Mexican Deep-Dish Pizza (recipes)


Mexican Deep Dish Pizza

Yield: Makes 4 servings



Ingredients:



Thick Pizza Crust (recipe follows)

Nonstick Cooking spray

1/2small onion, diced

1teaspoon chili powder

1/2teaspoon ground cumin

1/4teaspoon ground cinnamon

1can (15 ounces) 50%-less-sodium black beans, rinsed and drained

1/2can (4 ounces) diced green chilies (optional)

Cornmeal

1cup (4 ounces) shredded reduced-fat Cheddar cheese or reduced-fat Monterey Jack cheese

3/4cup diced tomatoes

1/2cup frozen whole kernel corn, thawed

1/2green bell pepper, diced

1/2can (2-1/4 ounces) sliced ripe black olives, drained

1/2teaspoon olive oil

Salsa (optional)

Reduced-fat sour cream (optional)









Preparation:





1.Prepare Thick Pizza Crust through step 1. Preheat oven to 500°F.2.Spray 2- to 3-quart saucepan with Cooking spray. Place over medium heat. Add onion, chili powder, cumin, cinnamon and 1 tablespoon water; stir. Cover and cook 3 to 4 minutes or until onion is crisp-tender. Stir in beans and chilies, if desired. Transfer 1/2 of bean mixture to Food processor or blender; process until almost smooth.3.Spray 14-inch deep-dish pizza pan with Cooking spray; sprinkle with cornmeal. Press dough gently into bottom and up side of pan. Cover with plastic wrap and let stand in warm place 15 to 20 minutes or until puffy. Bake 5 to 7 minutes or until dry and firm on top. 4.Spread puréed bean mixture over crust up to thick edge. Top with half the cheese, remaining bean mixture, tomatoes, corn, bell pepper and olives. Top with remaining cheese. Bake 10 to 12 minutes or until crust is deep golden. Brush crust edges with olive oil. Cut into 8 wedges. Serve with salsa and sour cream, if desired.









Nutritional Information:







Serving Size:







Sodium

755 mg







Protein

24 g







Fiber

9 g







Carbohydrate

85 g







Cholesterol

20 mg







Saturated Fat

3 g







Total Fat

9 g







Calories from Fat

15 %







Calories

491









Dietary Exchange:







Meat

1







Vegetable

2







Starch

5







Fat

1







Thick Pizza Crust

Yield: Makes 1 thick 12-inch crust, 1 medium-thick 14-inch crust, 2 thick 8- to 9-inch crusts, 4 thick 6- t

Letting the shaped pizza dough rise briefly before topping or Baking results in a chewy 1/2- to 3/4-inch-thick crust.





Ingredients:



3/4cup warm water (110° to 115°F)

1teaspoon sugar

1/2of 1/4 ounce package rapid-rise yeast or active dry yeast

2-1/2cups all-purpose or bread flour

1/2teaspoon salt

1tablespoon cornmeal (optional)









Preparation:





1.Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.2.Combine flour and salt in medium bowl. Stir yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding more flour, 1 tablespoon at a time, if necessary. Place dough in medium bowl coated with nonstick Cooking spray. Turn dough in bowl so top is coated with Cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead until smooth, about 2 minutes. Pat dough into flat disk about 8 to 9 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. 3.Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press crust into pan. Cover with plastic wrap and let stand in warm place 10 to 20 minutes or until slightly puffed.4.Position oven rack in lowest position. Preheat oven to 500°F. Prick crust with fork at 2-inch intervals. Bake 4 to 5 minutes or until top is dry but not yet golden. Remove from oven. Follow topping and Baking instructions for individual Recipes.









Nutritional Information:







Serving Size:







Sodium

268 mg







Protein

9 g







Fiber

2 g







Carbohydrate

61 g







Saturated Fat









Total Fat

1 g







Calories from Fat

3 %







Calories

294









Dietary Exchange:







Starch

4