Ingredients[]
- 2 cups cooked black beans
- 2 cups prepared salsa
- 4 California avocados (2 lbs)
- ¼ cup lemon juice
- unbaked cornmeal pizza shell (see below)
- 1 pound 8 ounces hot pepper jack cheese, shredded
- chopped cilantro, for garnish
Cornmeal pizza dough[]
- 2 tbsp sugar
- 2 cups water at 110 °F
- ½ oz dry yeast
- 4 ½ cups all-purpose flour
- 2 cups cornmeal
- 2 tsp salt
- ½ cup olive oil
Directions[]
- Mix beans and salsa; reserve.
- Just before service, dice avocados; toss with lemon juice.
- Per order - spread pizza shell with 1 cup black bean mixture.
- Sprinkle with 1 cup avocado, then 6 ounces shredded cheese (1½ cups).
- Bake at 500 °F until crust is browned and cheese is melted, about 10 minutes.
- Garnish with cilantro.
- Cut into 8 slices.
Cornmeal pizza dough[]
- Dissolve sugar in water; dissolve yeast in mixture.
- Let stand 5 minutes.
- Combine 4 cups flour, cornmeal, and salt; add yeast mixture and oil.
- Beat until soft dough forms.
- Knead dough, adding remaining flour as necessary.
- Proof dough until double in bulk; punch down.
- Shape dough into a ball.
- Divide dough into fourths; shape each into pizza shell.