At our house we eat mexican food at least 3 times a week and I could pretty much live on mexican food alone. I love tomatoes, green onions, jalapenos and cheese. Not to mention black beans and pinto beans. This pizza was a perfect new way to have a mexican meal and everyone loved it. The crust is super easy to make and it is vegan which was a huge plus for me.
Ingredients for dough:
2 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
2 tbs vegetable oil
3/4 cup water
2 tsp chili powder
the juice of 2 limes
In a stand mixer combine all tortilla dough ingredients leaving the water for last. Slowly pour in the water as you may need more and you may need a little less water. Once dough as formed a sticky ball remove from the mixer and divide in half. Roll each pice of dough out on a heavily floured surface. You can roll the tortilla dough as thin or as thick as you like. I rolled mine to about 1/8 inch thick. Place each piece of dough on a greased baking sheet and place in the oven for ten minutes at 400 degrees.
Ingredients for toppings:
2 4 oz cans of diced green chili’s
2 cups of canned black beans drained and rinsed
2 tomatoes chopped
6 green onions finely chopped
1/2 cup cilantro finely chopped
2 1/2 cups of grated cheddar cheese or cheese substitute
1 avocado chopped
1 4 oz can of black olives
Divide each topping measurement in half so each pizza has roughly the same amount of toppings. Place green chili’s on the dough first followed by black beans. Sprinkle cheese over that and top the pizza with the tomatoes, green onions and cilantro. Place in the oven for ten more minutes at 400 degrees. When the pizza is ready top with avocado and black olives and serve with your favorite salsa.
Yields: 2 pizzas or 12 slices
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