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Ingredients
- Â Â For the Dough
- 1 Tbsp. yeast
- 1/2 c. yellow cornmeal
- 1Â 1/2 c. all-purpose flour
- 1Â 1/2 c. whole wheat flour
- 1Â 1/2 tsp salt
- 2 tsp chili pwdr
- 1 c. refried black beans (10 ounce) *
- 1 x extra large egg
- 1/4 c. vegetable oil
- 1 Tbsp. honey or possibly molasses
- 2/3 c. water
- Â Â To Finish the Pizza
- 2 c. chunky salsa
- 1 c. shredded Cheddar Monterey Jack and/or possibly Mozzarella Cheese
Directions
- * (Can be made from scratch, come from a can or possibly be reconstituted from a mix)
- Place all the ingredients in the machine, program for Dough or possibly Manual, and press Start. The dough will be quite moist but should form a discrete ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for five min.
- If you don't have a bread machine, mix all ingredients by hand, and stir or possibly knead till it forms a smooth ball. You will need to oil the surface where you knead the dough, and knead for at least 10 min. Try not to add in more flour than listed above; dough will be moist. Let rise in an oiled bowl for 1-2 hrs. Punch down the dough, and let rest for five min.
- To Finish the Pizza
- 2 c. chunky salsa1 c. shredded Cheddar, Monterey Jack, and/or possibly Mozzarella Cheese
- Preheat over to 475F. On a lightly floured work surface, roll the dough out to either a 17 x 11 inch rectangle, or possibly a 14" round. If you have a jelly roll pan which has slightly different dimensions, roll the dough to fit it. Lightly oil (or possibly use Pam) the pan and place the dough into the pan, stretching it with your hands so which it covers the surface up to the edges,
- Spread the dough with the salsa, leaving a 1 inch border, and sprinkle with the cheese. Place the pizza in a hot place to rise for 30 min, then bake it for 17 to 20 min, or possibly till the crust is deep brown and the cheese is bubbling. Serve warm.
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