Southwestern Border Breakfast Pizza
1 pkg. active dry yeast
1/2 C. warm water (105-115 degrees)
4 C. flour
1 T. salt
1 t. ground pepper
1/4 C. olive oil
1/2 C. warm water
Topping for each small pizza:
1 T. medium salsa
1 heaping T. refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1-2 oz. lightly sauteed chorizo
1 scrambled egg
3/4 C. Asadero, shredded
1/4 C. Monterey Jack cheese, grated
To make dough:
Dissolve yeast with 1/2 cup warm water, stir well, set aside.
In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water.
Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto a work surface and knead for 5-6 minutes until dough is smooth and not sticky.
Put one teaspoon olive oil in a mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk (about 1-1/2 hours)
Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into six equal pieces (if not using all the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6-7 inches in diameter and about 1/8 inch thick.
To assemble pizza:
Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: Chorizo, scrambled egg, Asadero
Bake pizza in preheated 475°F. oven for 8-10 minutes until crust is brown and cheese starts to brown and is bubbly.
Note: One large pizza can be made in place of individual pizzas. Use a flat 16-inch diameter pizza pan.