Seven Layer Dip Pizza

This is not the most attractive appetizer I've ever made.  Kinda makes me want to eat this in the dark.  ;)  I made a crisp corn crust, but next time I'll do my usual pizza crust instead.  It wasn't a bad crust mind you, just a little on the tough side.  Hrm.....I just realized some flour tortilla dough would make an interesting crust...more experimentation needed.

A little twist on the usual 7 layer dip....easy to tote around and serve since you don't have to worry about chips.


Seven Layer Dip Pizza

Crust
2 cups unbleached flour
1 cup cornmeal
1 package active dry yeast
1 1/2 cups warm water
1 tbls oil
1 tbls raw honey
1/4 tsp salt

Toppings:
Salsa
Sour Cream
Refried Beans
Guacamole
Sliced Black Olives
Chopped Tomatoes
Shredded Taco Cheese

Dissolve yeast in 1/4 cup of the warm water.  Stir in the remaining warm water, oil, honey, and salt.  Mix in cornmeal and flour and continue stirring until it's too hard to continue mixing in bowl.  Turn out onto a floured board and knead in remaining flour.  Continue to knead and work dough for 5 to 8 minutes.  Divide dough in half.  Press or roll it out into a round or rectangle.  The other half of the dough is extra so you can either freeze it or roll it out into a blank and freeze that to be used later.  Let dough rise for up to an hour depending on the desired thickness of the crust.  I wanted a relatively thin crust so I let the dough rest for 15 minutes before baking at 375 for 15 minutes, or until browned.  Cool.

Spread beans across crust.  Mix together guacamole and sour cream and spread it across the beans.  Spread on salsa.  Sprinkle taco cheese and top with olives and tomato.  Slice into pieces and serve.