Chili con Carne Pizza

Ingredients for 3 servings:

• 300 g minced meat
• 1 pack of Knorr Naturally Delicious Chili con Carne (seasoning base)
• 300 ml water, cold
• 1 can of corn
• some kidney beans from the can, optional
• 1 onion(s)
• 1 red bell pepper(s)
• 1 pack of grated cheese
• 300 g wheat flour
• 150 g whole wheat flour
• 1 packet of dry yeast
• tsp, heaped salt
• some sugar
• 2 tbsp rapeseed oil or similar
• 250 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with spice base

Knead all the ingredients for the dough together. Use a little less salt, depending on your taste. The flour can also be adjusted to your liking. The whole-wheat flour gives the pizza a rustic flavor. You can also add 50g of whole-wheat flour and the rest of the flour. The whole-wheat flour may require a little more water. Once the dough has a firm shape and is no longer sticky, let it stand for at least 1 hour in a warm, draft-free place, e.g., a closed microwave, a closed oven, etc. For the topping, brown the ground meat well and remove it from the pan. Prepare the seasoning base without the ground meat according to the instructions using 300ml of water. After boiling, simmer for at least 5 minutes and let cool slightly. Slice the onion, strip the bell pepper, and drain the corn or beans. Preheat the oven to 200-220°C (top/bottom heat). Roll out the pizza dough and place it on a baking sheet lined with parchment paper. Spread the chili sauce on top. Then top with the minced meat, onions, peppers, and corn or kidney beans. Finally, sprinkle with cheese. Bake the pizza for 20 minutes in the preheated oven, until the cheese is nicely melted. It also tastes delicious cold. Personally, I would use fewer or no kidney beans, as they tend to taste quite floury, which doesn’t go well with the pizza.