Salsa pizza with black bean crust abm
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| 1 | tablespoon | Honey |
| 1 | Egg | |
| ¼ | cup | Oil |
| 1 | cup | Refried Beans |
| 2 | teaspoons | Chili Powder |
| 2 | cups | Salsa |
| 1 | cup | Cheddar and Monterey Jack |
| 1½ | teaspoon | Salt |
| 3 | cups | Flour |
| 1½ | teaspoon | Salt |
| 3 | cups | Flour |
| ½ | cup | Cornmeal |
| 1 | tablespoon | Yeast Cheese; shredded |
Directions
TOPPING
Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite moist but should form a ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for 5 minutes. Preheat the oven to 475øF. On a lightly floured surface, roll the dough out to a 17 x 11" rectangle or fit it to your jellyroll pan. Lightly oil the pan and place the dough into the pan, stretching it to the edges.
Spread the dough with the salsa and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith