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First of all, take one recipe of Refrigerated Cornmeal Crescent Roll dough out of fridge.
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Let it sit, covered, to come to room temperature (up to 45 minutes).
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In a small bowl: mix tomato sauce, diced green chilis, chopped cilantro, garlic salt.
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Set aside.
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Cook ground meat (sometimes we double the amount of meat) and chopped onions in a skillet over medium heat until meat browns and onions soften.
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Add chili powder, cumin, salt.
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When done, stir in corn, then take off heat to cool.
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Set aside.
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Preheat oven to 450F.
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GENEROUSLY grease or oil an 11x15x1 pan.
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Press dough into pan**, going up edges about one half inch.
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Let sit uncovered to rest for 5 minutes.
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With back of spoon, smooth olive oil over surface of dough, this forms a seal for the sauce.
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Spoon sauce evenly over dough and to all sides.
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Sprinkle cooked meat mixture over all.
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Sprinkle grated cheese over meat mixture.
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Bake 14 to 18 minutes, or until crust is done/golden brown on bottom and edges.
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Take pizza from oven, let cool a few minutes before cutting into 8 pieces.
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If you want, you can transfer cut pieces to a rack instead of keeping them in the pan, to help keep bottom of crust crisp.
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At serving (optional), you can top each slice with any of the following: guacamole, sour cream, salsa, chopped fresh green or red bell peppers, finely grated lettuce, olives.
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**NOTE: if dough doesnt seem to be pressing all the way to edges, let it rest about 10 minutes just partially pressed out.
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This will help make it easier to then press as instructed above.
