Wednesday, December 7, 2011

Cincinnati Chili Pizza

I'm thinking you can put just about anything on pizza crust....

I'm on a canned tomato kick of sorts this week (thanks to the Red Gold peeps who sent me that six-pack of tomato goodness).

As someone who is struggling to come up with vegetarian meals, this stuff is a godsend. Not only did I throw together that Tomato, Corn, and Black Bean Soup on Sunday, but I also made a quick pizza with a can of the tomato sauce. You are probably thinking that I added some spices to make a pizza sauce (not that that's a bad idea), but if you are, you are very mistaken. You see, the Red Gold Tomato Sauce made a very quick, but lovely Cincinnati Chili Sauce that was awesome on a pizza!

I totally admit to making a shortcut version of Cincinnati Chili. It works, but this tastes even better the next day.

Just spread it on your favorite pizza dough, top with cheese (I left off the beans this time) and you are good to go!

I opened up the can of Diced Tomatoes & Green Chilies to use in another recipe and used some on top of the pizza with some more cheese and some diced onions.

Cincinnati Chili Pizza
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

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 and the garlic.

Disclaimer: I was provided with free products from Red Gold Tomatoes in order to write a review.  As always, all opinions are my own.

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  1. Ooooh, chili pizza. Now that DOES sound like a fantastic idea. It would definitely be a winner in our house. Thanks for sharing your inspiration.

  2. That sounds wonderful. I will have to disagree, though about putting anything on pizza. When my husband and I were dating, I put green beans and leftover turkey on a pizza with cheddar cheese...let's just say he married me anyway! It is now infamous in the stories of bad dinners in our house.

  3. Very clever! Have you tried the Quorn crumbles? I like them better than the soy type.

  4. Thanks, everyone! Kristin--I put beets and sweet potatoes on a pizza once. Even that was pretty good. Turkey and green beans? I'd give it a go. :)
    Angela--I'll be on the lookout for the Quorn crumbles. The soy ones are ok, but there has to be a lot of other flavors in there for me.

  5. My family loves Cincinnati chili and they love taco pizza, I am thinking they would probably like this.