5-Way Cincinnati Pizza

This pizza gets its roots from the famous chili served in Cincinnati. You may be surprised by the apple pie spice ingredient, but it's not a mistake--it's delicious!

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Servings 6

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( 23 ) Ratings

23 Ratings

5 Stars 17%

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5ed9d9a6-cdb3-4d58-a766-018fcc5b1675

Bake-Off® Contest 40, 2002

Melody Levault

Mulkeytown, Illinois

ingredients 10
Prep Time 30 min
Total Time 0 min

Ingredients

1: (13.8-oz.) can Pillsbury® refrigerated classic pizza crust

1/2: lb. lean ground beef

1/2: cup barbecue sauce

1: to 2 teaspoons chili powder

1/2: teaspoon salt

1/2: teaspoon cumin

1/2: teaspoon apple pie spice

2: cups Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1/2: cup chopped onion

8: oz. (2 cups) shredded Cheddar cheese

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Directions

1 Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 7 to 10 minutes or until light golden brown.
2 Meanwhile, cook ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add barbecue sauce, chili powder, salt, cumin and apple pie spice; mix well. Cook 1 minute, stirring constantly.
3 Remove crust from oven. Spread ground beef mixture over partially baked crust. Top with beans, onion and cheese.
4 Return to oven; bake an additional 11 to 14 minutes or until crust is deep golden brown.