My Mexican Pizza

In honor of Cinco de Mayo, here is a fresh take on a classic comfort food.  The pizza starts with a whole wheat base and fire roasted salsa.  Next, the pie is dotted with a southwestern bean dip, caramelized onions and roasted corn.  Finally, turkey chorizo sausage, pepper jack and cheddar cheese take the pizza to a whole other dimension.  Fortunately, this is one pie that you can turn to like a lost friend...you'll want to eat My Mexican Pizza once again.

INGREDIENTS FOR MY MEXICAN PIZZA

• 2 whole wheat frozen bread dough (bought from whole foods)
• 1/2 cup Fire Roasted Salsa, or salsa of your choice
• 1 cup Southwestern bean dip
• 8 oz pepper jack cheese, shredded
• 8 oz cheddar cheese, shredded
• 3/4 lb onion, cut into 1/8ths and separated
• 1 lb turkey chorizo sausage (whole foods), cooked and chopped into pieces
• 1 ears of corn, roasted, corn removed from husk

INGREDIENTS FOR SOUTHWESTERN BEAN DIP

• 1/4 lb onion
• 2 cups cooked pinto beans
• 1/2 plum tomato
• 1/4 of a small bell pepper
• 2 ears of corn, roasted, corn removed from the cob
• 1/4 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp to 1 tbsp chili powder
• 5 -6 garlic petals
• Pepper
• Salt 
• Olive Oil 

 

DIRECTIONS

1. Southwestern Bean Dip
   1. Broil the tomato and bell pepper in olive oil until they start to blacken, or roast for 10-15 minutes
   2. Roast the onions and garlic (separately) in olive oil until the onions are caramelized and the garlic is soft to the touch
   3. Using a blender, do the following:
      1. Puree the beans and sour cream until smooth
         1. Add a drop or two of olive oil or water if needed
      2. Add the tomato, bell pepper, garlic and onions
      3. Add salt/pepper, cumin and chili to taste preferences.
         1. Start slowly with the cumin and chili, and taste from the center.
      4. Stir in corn
2. Pizza
   1. Cut four sheets of aluminium foil long enough to hold a 14inch pie
      1. Place two sheets together, and spray the top sheets with cooking spray.
   2. Roll dough into two 14in pies, and place on top of the prepared aluminium foil.
      
   3. Spread the salsa onto the pies first 
    
   4. Add bean dip 2-3 tbsp at a time, and do not spread out
   
   5. Add the onions and corn, then cover with cheese
   6. Add the chorizo, and top with any remaining cheese
   7. Place in grill on medium to medium-low heat for 20 minutes, rotating
      several times