Tex-Mex Pizza Recipe
Read the label carefully on the refried beans. Most companies make a vegetarian version that uses vegetable oil instead of lard.
SERVES ► 8
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 (0.25-ounce) package instant blend yeast
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1½ cups warm water
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 (15-ounce) can vegetarian refried beans
- 1 (20-ounce) can taco sauce
- 1 (4-ounce) can green chiles, undrained
- 2 cups shredded Cheddar cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Cotija cheese
In large bowl, combine 1 cup flour, ½ cup whole wheat flour, and ½ cup cornmeal with yeast and salt. Mix well.
Add vegetable oil and warm water and beat well.
Add remaining whole wheat flour and cornmeal (minus 2 tablespoons of the cornmeal), then enough remaining all-purpose flour to form a firm dough.
Cover and let rise for 1 hour.
Punch down dough and let stand for 10 minutes. Grease two cookie sheets with shortening and sprinkle with 2 tablespoons cornmeal.
Divide dough into two parts and roll out directly onto cookie sheets. Set aside while you prepare the topping. Preheat oven to 400°F.
In large saucepan, heat olive oil over medium heat. Add onions; cook and stir until tender, about 5 minutes.
Remove from heat and stir in refried beans, taco sauce, and green chiles.
Bake the crusts for 10 minutes, then remove from oven.
Divide bean mixture between the crusts, spreading evenly. Sprinkle with the three cheeses.
Bake for 10 minutes longer, then reverse and rotate the pizzas and continue baking for 10–15 minutes or until crust is crisp and cheese is melted and browned.
Serve immediately.
Cotija Cheese
Cotija cheese is made in Mexico. It's a hard grating cheese very similar to Parmesan and Romano. The flavor is also similar to Parmesan cheese but is more intense. It can be found in the regular grocery store, but you may have to visit a Mexican grocer or ethnic foods store to find it. It's worth the trip!
