Preparation

Preheat the oven to 450 degrees.

Roll pizza dough into a circle about ½ inch thick. Rub crust with oil, and then top with sauce. Distribute ground beef and spoonfuls of pimento cheese evenly over the sauce and bake 8-9 minutes, or until crust is golden brown.

For the pizza dough:

Combine 2 ¼ cups warm water with sugar and yeast in a large bowl.

In a separate bowl, combine flour and salt.

Let the yeast mixture sit for 10 minutes, then add dry ingredients slowly, mixing with your hands or a dough hook. Once the dough begins to pull away from bowl, stop mixing.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let sit in warm part of kitchen until doubled in size, about an hour.

Knead for several minutes and portion into 8 5-ounce balls. Keep dough in the refrigerator if not using immediately. (Makes enough for 8 personal pizzas)

For the pimento cheese:

Combine mayonnaise, sugar, pimentón, and white pepper.

Shred cheddar and reserve.

Let cream cheese come to room temperature and then whip to a soft consistency in a food processor or mixer.

Add the mayonnaise mix to cream cheese, and then add shredded cheddar, using a wooden spoon to incorporate it thoroughly into the mixture. Mix in diced red pepper and red pepper purée and season with hot sauce. (Makes about a quart)