Position a rack in the lower third of the oven and preheat to 450 degrees F. Spray a 12-inch round nonstick pizza pan
or large baking sheet with cooking spray. Sprinkle the pan with cornmeal to coat evenly.
Heat the oil in large nonstick skillet over medium-high heat. Add the garlic, onions
and bell peppers
and cook, stirring occasionally, until tender, about 8 minutes. Add the ground beef, chili powder, cumin
and salt and cook, breaking up the beef with a wooden spoon, until the beef begins to brown, about 8 minutes. Add the tomatoes and bring to a boil. Reduce the heat and simmer
, stirring occasionally, until the sauce
begins to thicken and the flavors are blended, about 10 minutes. Remove from the heat. Let cool slightly.
Sprinkle a work surface lightly with flour. Turn the dough onto the surface. Knead
lightly, and then with a lightly-floured rolling pin
, roll the dough into a 12-inch round. Transfer the dough round to the prepared pan. Spoon the beef mixture onto the dough, then top with the cheese
. Bake until the filling is hot and the crust
, 12 to 15 minutes. Sprinkle with the cilantro
and cut into 6 slices.
Per Serving: 336 Cal; 24 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 43 g Carb; 1 g Fiber; 4 g Sugar
; 129 mg Calcium; 4 mg Iron; 919 mg Sodium; 33 mg Cholesterol