for pizza dough-
In a large bowl, add warm water (about 95-100 degrees F). Stir in yeast and sugar and olive oil. Let stand about five minutes or until yeast begins to bubble.
Stir in 1 cup of flour and then salt. Add flour 1/2 cup at a time until dough comes together and pulls away from sides of the bowl.
Turn out onto a floured surface and knead about 3 minutes, adding more flour as needed.
Place dough into an oiled bowl and cover with a damp flour sack towel. Set aside while you prepare the fillings. The dough does not have to rise for a long period of time. If you allow it to set five or ten minutes the dough will relax and be easier to roll out.
Place 2 cast iron skillets in the oven and preheat to 475 degrees F. ( I used a 10 inch and a 12 inch) You may also use a pizza stone or regular baking sheets. The pizza stone should be placed in the cold oven; however, the baking sheets should not.
Combine cooked ground beef, chili beans and diced tomatoes in a large bowl.
Divide pizza dough in half. Roll out to desired pizza size, if using cast iron skillets, roll to approximate size of skillet bottom.
Carefully remove skillets from the oven, they will be really hot! Make sure to set them on something sturdy like a big wooden cutting board or your cooktop grate, making sure it is also heat-proof.
Carefully place pizza dough into skillet. Spoon half of meat mixture over dough. Sprinkle with half of cheese, half of olives and half of green onions. Repeat with remaining ingredients in second skillet.
Bake for 15-20 minutes or until crust is browned around the edges and cheese is melted and bubbly.
Carefully remove from oven and allow to cool 5 minutes before removing or slicing. You can slice it in the skillet or remove it to a cutting board to slice.
Serve with sour cream, guacamole and salsa (if you have it!)
Originally Submitted
4/19/2012
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