Serves 4
135 min
Taco Pizza
Recipe GLPR659d06aa4245ad
A creative fusion pizza combining a homemade yeast-based crust with Mexican-inspired toppings. The pizza features a savory black bean spread, melted cheese, fresh vegetables, and a zesty sour cream-hot sauce drizzle, finished with crispy tortilla crumbles for added texture.
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Ingredients
¾ cup Warm water
½ teaspoon Active dry yeast
2 cups All-purpose flour
to taste Salt
2½ tablespoons Olive oil
14 ounces Canned black beans with liquid
2 teaspoons Taco seasoning
2 cups Monterey Jack and Cheddar cheese blend, shredded
¼ cup Sour cream
3 tablespoons Hot sauce
1 cup Shredded lettuce
2 Medium tomatoes, chopped
½ cup Fresh cilantro, chopped
3 to 4 pieces Fried corn tortilla chips, crushed
Directions
In a small bowl, combine warm water and active dry yeast. Stir well, then cover and let sit for 10 minutes until foamy.
While the yeast activates, whisk together all-purpose flour and salt in a large bowl.
Add olive oil to the flour mixture and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Pour the activated yeast mixture into the flour mixture and stir until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until soft and smooth. Shape into a ball, place in an oiled bowl, cover with a damp towel, and let rise for 1½ to 2 hours until doubled in size.
While the dough rises, prepare the black bean spread. Heat a skillet over medium heat.
Add the canned black beans with their liquid to the skillet.
Stir in taco seasoning and salt to taste.
Mix well and gently mash the beans with a potato masher until the mixture reaches a spreadable consistency. Continue cooking until thickened and most of the liquid has evaporated, about 5-7 minutes. Set aside to cool slightly.
In a small bowl, whisk together sour cream and hot sauce until smooth. Set the sauce aside.
Preheat the oven to 500°F (260°C), positioning the rack on the bottom shelf.
Once the dough has doubled in size, punch it down. Spread it evenly onto an oiled baking sheet, stretching it with your hands or a rolling pin into a thin, even layer.
Spread the black bean mixture evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded cheese blend evenly over the beans.
Bake on the bottom rack for 12-15 minutes until the crust is golden brown and cheese is melted and bubbly.
Remove the pizza from the oven. Immediately scatter the shredded lettuce and chopped tomatoes evenly over the top.
Sprinkle the fresh chopped cilantro over the vegetables.
Drizzle the sour cream and hot sauce mixture evenly across the entire pizza.
Top with crushed corn tortilla chips. Slice and serve immediately while hot.
