Mexican Pizza

By Brian Lagerstrom · 60 min

Ingredients

Instructions

1. In a food processor, combine the flour, salt and olive oil. Pulse about 10 times until gravelly.
2. With the processor running, slowly add the cool water through the feed tube until the dough starts to clump.
3. Knead the dough on a lightly floured surface for about 3 minutes, until elastic and it springs back from a firm tug without tearing.
4. Divide the dough into 6 equal pieces of roughly 80-90 g each, roll them into balls, cover with a damp towel and rest for 15 minutes.
5. In the same food processor (no need to clean it), add both cans of black beans (one drained, one not), salt, cumin, onion powder and garlic powder. Process until smooth and spreadable, then taste and adjust the seasoning.
6. Crumble the chorizo into a medium-heat pan and cook 8-10 minutes until slightly dry and crumbly with some browning. Set aside to cool.
7. Flatten one dough ball by hand, then roll it on a well-floured surface into a 10-12 inch (25-30 cm) circle, keeping the surface and dough floured.
8. Put the dough on parchment lightly sprayed with olive oil. Spread three large spoonfuls of bean sauce over it, leaving a border at the edge. Spread a portion of chorizo evenly and arrange the tomato halves on top.
9. Preheat the oven to 500°F (260°C). Slide the parchment with the pizza onto a peel, then onto the baking steel or stone, or bake on a sheet pan. Bake about 10 minutes until the edges are crisp and the toppings nicely browned.
10. Top with shredded cheese, cabbage, avocado, radish, thinned sour cream and taco sauce, then sprinkle with chopped cilantro.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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