It is summertime which means I don't want to spend a lot of time in the kitchen, ie the reason i rarely blog anymore. But there is one thing that takes very little time to make and is absolutely sinful; homemade pizza. I'm not talking pepperoni and cheese (but if it's your thing then more power to you.) I'm talking onions, black beans, cheddar cheese, fresh tomatoes, cilantro, etc. My favorite pizza is now Taco Pizza and thanks to Ree Drummond (you may know her as the Pioneer Woman) this pizza is easier to make than ever before. And the crust...oh the crust. It's just divine.
Crust recipe: This make two crusts. Feel free to leaven one of the dough balls in the fridge, covered for a few days. It may even taste better than the fresh dough.
1 tsp active dry yeast
1 1/2 cups warm water
4 cups all purpose flour
1 tsp kosher salt
1/3 cup olive oil
Taco Pizza: Ree credits the California Pizza Kitchen for the idea for her recipe.
1 can (14oz) black beans
1 tsp taco seasoning (you can buy old el paso in a can and it lasts forever)
Crushed tortilla chips (I skip this...they are just for looks)
2 cups (16oz) of cheese (I mix sharp cheddar with monterey jack)
1 head of green leaf lettuce, chopped
2 tomatoes, diced
Cilantro
1/3 cup sour cream
3 tbs hot sauce (I use Chalula...it's our favorite.)
I also add black olives because I love them :)
Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.
Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees (if your oven is like mine, this will take quite a while!)
Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
I make this pizza on a large, rectangular cookie sheet, not a pizza pan. But if you need your pizza to be round to enjoy it, use two pizza pans. It typically makes 4 servings, meaning two large pieces per person.
Grant swears that this is the best pizza he has ever had and I tend to agree. It is pretty awesome. Hope you enjoy it!
1 tsp active dry yeast
1 1/2 cups warm water
4 cups all purpose flour
1 tsp kosher salt
1/3 cup olive oil
Taco Pizza: Ree credits the California Pizza Kitchen for the idea for her recipe.
1 can (14oz) black beans
1 tsp taco seasoning (you can buy old el paso in a can and it lasts forever)
Crushed tortilla chips (I skip this...they are just for looks)
2 cups (16oz) of cheese (I mix sharp cheddar with monterey jack)
1 head of green leaf lettuce, chopped
2 tomatoes, diced
Cilantro
1/3 cup sour cream
3 tbs hot sauce (I use Chalula...it's our favorite.)
I also add black olives because I love them :)
Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.
Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees (if your oven is like mine, this will take quite a while!)
Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
I make this pizza on a large, rectangular cookie sheet, not a pizza pan. But if you need your pizza to be round to enjoy it, use two pizza pans. It typically makes 4 servings, meaning two large pieces per person.
Grant swears that this is the best pizza he has ever had and I tend to agree. It is pretty awesome. Hope you enjoy it!