| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1/3 cup olive oil, plus more for oiling baking sheet
- 1 teaspoon kosher salt
- One 14-ounce can black beans or 2 cups homemade black beans
- 1 teaspoon taco seasoning (prepared or make your own)
- 1/2 cup canola oil, for frying
- 4 corn tortillas, sliced into thin strips
- 1 cup grated sharp Cheddar
- 1 cup grated Monterey Jack
- 1 head green leaf lettuce, sliced or shredded thin
- 2 ripe tomatoes, diced
- 1/2 cup fresh cilantro leaves
- 1/4 cup sour cream
- 3 tablespoons hot sauce, or more to taste
- Good-quality salsa, for serving
Instructions
- Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.
- Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.
- In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp–30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
- Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
- Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it’s relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn’t burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
- Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.
- Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 602 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 22 mg |
| Sodium | 532 mg |
Reviews
Loved this recipe, especially the easy crust! That was so good. What I wonder about is why the advertisement is being printed when we print the recipe? Thos one took up a whole page. It used so much ink and more paper too. That’s expensive. And the appearance was awful. I’d hate to show anybody this. But I might need to warn them. It’s bad enough advertising is flashing in our face the way it is but to print a whole page on a recipe?
Delicious recipe
I would use the whole package of yeast because of the amount of flour.
We combined this concept tonight with Jeff Mauro’s cornbread pizza concept, and ended up with what I think may be the best Mexican pizza ever!
I used my own black bean recipe, which is pretty similar to Ree’s. The big difference was that the pizza crusts were actually made of cornbread. You just buy a non-sweet cornbread mix, make it according to package directions, and spread it on two aluminum pizza pans. Bake the crusts at whatever temperature the mix calls for for about 10 minutes (until the crusts are browned around the edges) and allow to cool a bit before proceeding.
For the rest, we did pretty much what Ree did on the show, with the addition of diced jalapenos to one of the pizzas (because some of us like it hot!). The result was beyond amazing! The seasoned black beans instead of a sauce were so flavorful, and the sour cream sauce was a perfect addition. This will be a regular feature on our dinner menu from now on!
I don’t know if photo links work, but if they do, here’s a pic of the pizzas we made:
https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/11885201_10203523706172785_6063097994845043775_n.jpg?oh=a1ca331fb5f77af35319a343894eea16&oe=563610A4
This was an excellent dish! Especially to add to the “meatless monday” rotation. I made a few alterations: i used store bought pizza dough and i put a light coat of olive oil on it and sprinkled some italian seasonings on it and pre baked the dough at 400 for about 8 mins. I used 3 cups of beans instead of 2, and spread that mixture and the cheese on the pre baked dough and baked at again at 450 for another 10 mins or so. The beans don’t dry out and the cheese doesn’t burn this way. it also added a lot of extra flavor to the dough. I also doubled the sauce (used sour cream and salsa) and just used crushed tortilla chips on the top for convenience. it was delicious. kids loved it!
This is the first time a pizza dough has worked for me. It was easy to make and easy to spread on the pan. I’ve made all the recipes from this episode (black bean burgers tomorrow) and they have all been a hit. I have omitted salt in most of the recipes and it didn’t hurt the flavor at all! Will definitely be doing this again. Huge time saver menu!
I first made this pizza using Ree’s pizza crust recipe, and it was very good. But I love cornmeal pizza crust, and thought that the flavor and structure that cornmeal adds to pizza crust would be perfect with the black bean pizza toppings, and it turned out to be a delicious combination. There are many recipes for cornmeal pizza crust, calling for varying amounts of cornmeal. Martha Stewart has a good one that calls for a scant 1/4 cup of cornmeal, but my favorite is Susan Spungen’s cornmeal pizza crust recipe that was featured in the March 2008 issue of “O” magazine. It can also be found online: http://www.food.com/recipe/swiss-chard-and-ricotta-cornmeal-crust-pizza-458064 — it was the perfect complement to the black bean topping, and I’ll be making Ree’s black bean pizza with Susan Spungen’s cornmeal crust recipe again and again and again.
I’m curious how much yeast she used. The recipe calls for 1 package or 1 tsp, there is more than 1 tsp in a package. So does the recipe really use a whole package or only 1 tsp?
This was really good! I loved the black bean base, making it vegetarian. I added sliced black olives and diced avocado to the topping, since those are ingredients we put on our tacos in this house. Also mixed the sour cream with a finely diced chipotle in adobe with about 2 teaspoons of the adobe sauce instead of the hot since my 7 1/2 year old doesn’t do spicy. The only thing I would do differently is bake the pizza halfway through and then add the cheese, since it turned out a bit brown. I also baked the pizza at 450 for about 20 minutes or it would have burned.
I made the taco pizza for my family last night and it was a huge hit. I forgot to soak the beans the night before, so used canned beans with the taco seasoning – and it was fine – easy and delicious. I also found puff pastry in the freezer and made Ree’s Quick Apple Tart for dessert. Both the pizza and the tart are definitely something I will make again. My DD was still thinking about it this morning and told me I should make the pizza every Monday for “meatless Monday!’ Thanks for two easy, fun, and tasty recipes.