1 Cornmeal Pizza Crust (recipe below)
1 can pinto beans
2 Tbsp. olive oil
1 pound ground beef
1 tsp. cumin
1 tsp. garlic salt
1 tsp. onion powder
2 cups shredded cheddar cheese (Colby jack or provolone will work well too.)
1/2 cup Pico de Gallo Salsa (recipe below)
1/2 cup Homemade Guacamole (recipe below)
1/4 cup sour cream or plain Greek yogurt
Preheat oven to 375 degrees. In a large frying pan, brown ground beef over medium high heat. Add cumin, salt and onion powder. Mix well and saute until meat is no longer pink, 6-8 minutes. Drain grease. Set aside.
In separate frying pan, heat 2 Tbsp. olive oil over medium high heat. Add pinto beans. (Chef's Note: Do not drain liquid from can!) Beans should sizzle when they hit the oil. Allow beans to simmer in oil for 5 minutes. Then, using an immersion hand blender, blend beans until creamy. Add 1 Tbsp. milk to loosen if beans become too thick.
1 1/4 oz. packet Active Dry Yeast
1 Tbsp sugar
1 cup warm water
1/2 cup Cornmeal or masa flour (We like Maseca.)
1 1/2 cups Whole Wheat Flour
1/2 cup white flour
1/2 tsp. garlic salt
1 Tbsp Olive Oil
In a small mixing bowl, blend sugar and water. Add yeast and mix well. Allow to 'rest' for 8-10 minutes. Mixture will be foamy when ready.
While yeast is proofing, mix flours and garlic salt in a medium mixing bowl. Add yeast mixture to flour and use fingers to blend dough into a ball. (Chef's Note: If too wet, add more flour. If too dry, add more water, 1 tsp. at a time.) Cover surface of ball with olive oil. Return to bowl and cover with plastic wrap. Allow dough to rise for 15-20 minutes. Roll out dough onto 16 inch pizza stone.
Using a spatula, spread refried beans atop crust in a 1/4 inch thick layer. Top with ground beef and cheese. Bake at 375 degrees for 15 minutes.
Remove pizza from oven and top with Pico de Gallo Salsa, Homemade Guacamole and fresh sour cream or plain Greek yogurt. Serve immediately.
Pico de Gallo Salsa
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 2 tsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt. Stir.
4 ripe avocadoes
1 Tbsp. garlic salt
1 Tbsp. lime juice
To prepare guacamole, cut open avocadoes with a sharp knife and remove the pit from each. Scoop the meat into a large mixing bowl. Add chopped onion, garlic salt and lime juice. Using a metal wire whisk in an up and down motion, smash the avocado until smooth. Leave some pieces of the meat intact to add texture to the guacamole. Refrigerate until ready to serve.