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CINCINNATI CHILI PIZZA
Cincinnati Chili Pizza
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PrintINGREDIENTS
- Cooking Time: 10-12 minutes
- Servings: 2 pizzas
- Preparation Time: 30 minutes
- 1 cup finely chopped sweet onion
- 1 clove crushed garlic
- 1 pound ground chuck*
- 1 (15 oz) can tomato sauce
- ½ cup water
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 tablespoon vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon unsweetened cocoa powder
- 1 bay leaf
- 2 lbs pizza dough (make your own or buy premade)
- 2 cups shredded cheddar cheese
DIRECTIONS
Preheat pizza stone in oven to 450 degrees F.
Cook the onion, garlic, and ground chuck in a medium saucepan over medium/high heat until the beef is browned and the onion is soft. Drain the grease. Add the remaining ingredients, stir to combine and bring to a boil. Lower the heat and simmer for 20-25 minutes. Discard bay leaf. Set aside to cool slightly.
Divide the dough in half. Spread one half of the dough into a 10-12 inch circle. Put a generous handful of cornmeal on a pizza peel and place the dough on top of the cornmeal. Spread about 1 cup of the chili on top of the dough. Sprinkle 1 cup of the cheese evenly over the top of the chili. Slide the pizza onto the pre-heated stone and bake for 10 to 12 minutes, or until the cheese is bubbling and the crust is golden.
*Sub the ground chuck for 1 (12 oz) package of veggie crumbles, if desired. If using the crumbles, add 2 tablespoons of olive oil to the pan, saute the onions for 5 minutes and then add the crumbles
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