Tostada Pizza

I made this the other day from Better Homes and Gardens. Sooooo tasty!

1 pound lean ground beef
1 4-oz. can diced green chile peppers, drained
2 T. taco seasoning (1/2 pkg.)
1 tsp. chili powder
1 T. cornmeal
1 10-oz. pkg refrigerated pizza dough (fresh homemade works just fine)
1 15-oz can pinto beans with jalapeno peppers, rinsed and drained
1 c. shredded lettuce
1 medium tomato, chopped
1/2 c. thinly cliced green onions (4-ish)

1. In a large skillet, cook meat until brown. Drain off fat. Stir in 3/4c. water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simer, uncovered, 15-20 minutes or until most of the liquid is gone.

2. Meanwhile grease a baking sheet and sprinkle with cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes.

3. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1-2 minutes more or until cheese melts. Top with lettuce, tomato, and onions. If desired, serve with taco sauce.