Mexican Pizza July 28 2013, 0 Comments
1 pound store-bought pizza dough, or homemade dough for one 12-inch pizza
Olive oil, for brushing
3/4 cup canned refried beans (black or pinto)
1/2 cup Village Hot Sauce Extra Hot or Mild
1 1/2 cups grated sharp cheddar cheese
3 scallions, finely chopped
1/4 cup sliced pickled jalapenos
1/4 cup sour cream (reduced-fat may be used if you prefer)
1 lime, juiced
Thinly sliced romaine or iceberg lettuce, for topping
Diced tomato, for topping
1/4 cup fresh cilantro leaves
Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another upside-down baking sheet. Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the Village Hot Sauce over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza on the parchment paper onto the hot stone/baking pan and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.
While the pizza is baking, combine the sour cream, and half of the lime juice in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.
Top the pizza with the tomato and lettuce, then drizzle with the sour cream mixture and sprinkle with cilantro. Cut into slices.