We made this festive pizza to celebrate Cinco De Mayo. I intended to post it over the weekend . . . but we had guests, and a race (recap here), and you know how things go! I'm most proud of the crust. A boozy creation I made by modifying Stephen's Garbanzo Garlic Knots recipe.
It's almost the weekend again. Why not add this to your list of to-dos?
BLACK BEAN TEQUILA SHOT CRUST
What you'll need . . .
- 1 cup warm water
- 2-1/4 teaspoons active dry yeast
- 2 to 2-1/2 cups bread flour
- 1 cup cornmeal
- Pinch of salt
- 1 can black beans, drained and rinsed
- 1/4 cup tequila
- 1 tablespoon lime juice
- Mix the yeast into the warm water and let sit until bubbly. About 5 minutes.
- Puree black beans with 1/4 cup tequila and the lime juice. (Feel free to do a shot yourself for good measure.)
- Mix the water/yeast with just 2/3 of the black bean puree and set aside.
- In a large bowl, whisk together the flour, cornmeal, and salt. Then make an indent in the middle and pour in the wet ingredients.
- Mix together and then knead with your hands to form a smooth, elastic ball. You may need to add additional flour to make that happen.
- Cover bowl with lightly oiled plastic wrap and let rise in a warm spot for 2 hours.
- If you want to make a large pizza, spread all dough across a rimmed baking sheet. Set aside. Otherwise, divide into two balls and save one for a rainy day.
What you'll need . . .
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 3 or 4 large cloves garlic, roughly minced
- 1 green pepper, seeded and diced
- 1 medium zucchini, diced
- 1 medium summer squash, diced
- 1/2 to 1 cup corn kernals
- 1/2 teaspoon salt
- 1 teaspoon saffron
- Heat oil in pan over medium-high heat. Add the onions, garlic, and green pepper cook for a couple minutes until onions are glassy.
- Add the rest of the ingredients. Cook until softened but still somewhat crisp (you'll be putting it in the oven after all!).
- Set aside.
To put this pizza together, you'll first want to preheat your oven to 425 degrees F. You'll want to bake the crust for around 4 or 5 minutes at that heat and then turn it up to the broil setting while you place your toppings on the pizza.
Here's what else you need . . .
- Cheddar cheese
- Monterey Jack cheese
- Tomato sauce (for extra flavor, process it with some olive oil and fresh cilantro!)
- Chopped black olives
Yeah. We were definitely carbo-loading. And it sure paid off with our awesome race times last weekend. Who knows -- maybe the secret is in the pizza!
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