Spicy Black Bean Pizza

Method10 steps

1. 1

   Step 1: Stir the 1 tsp yeast into the 3/4 cup warm dough water until dissolved; use the yeast package’s suitable warm-water guidance. Mix in the 2 cups unbleached all-purpose flour and 1 tsp dough salt with a spoon.

   Uses 1 teaspoon yeast · 3/4 cup warm water for dough · 2 cups all-purpose unbleached flour for the full dough batch · 1 tsp dough salt

2. 2

   Step 2: Turn the mixture from step 1 onto a work surface and knead for a couple of minutes until a cohesive ball forms. If sticky, add a little extra handling flour only as needed. Cover with the mixing bowl and let rest/rise while preparing the toppings. The author uses this shorter thin-crust route once the fixings are ready; if time allows, a longer 1–2 hour rise is also suggested. Allow time for this optional longer rise.

   Uses Mixed yeast dough · Extra flour only as needed for sticky dough and rolling

3. 3

   Step 3: Make the garlic-oil sauce: mix the separate 2 minced garlic cloves with the separate 2 tbsp olive oil and 1 pinch sauce salt, pressing the garlic into the oil with the back of a spoon. Set aside for the upcoming pizzas.

   Uses 2 minced garlic cloves for garlic-oil sauce · 2 tbsp olive oil for garlic-oil sauce · 1 pinch salt for garlic-oil sauce

4. 4

   Step 4: For bean purée, roughly chop the 1/2 onion and peel the separate 2 bean-purée garlic cloves. Sauté both in a dollop of the unmeasured sautéing olive oil over medium heat for about 5–7 minutes.

   Uses 1/2 onion · 2 garlic cloves for bean purée · A dollop of olive oil for sautéing onion and bean-purée garlic

5. 5

   Step 5: Drain and rinse the can of black beans (1 can). Add them to the sautéed aromatics from step 4 with 2 chipotles in adobo, the separate 1 tbsp adobo sauce, 1/2 tsp cumin, 1/2 tsp initial bean-purée salt, cracked pepper and 1/2 cup bean-purée water OR the alternative 1/2 cup stock. Choose vegetable stock for a vegetarian stock route. Simmer a few minutes until heated through.

   Uses Sautéed bean-purée onion and garlic · 1 can black beans, drained and rinsed · 2 chipotle peppers in adobo · 1 tablespoon adobo sauce · 1/2 teaspoon cumin · 1/2 tsp initial bean-purée salt · Freshly cracked black pepper for bean purée · 1/2 cup water OR stock for bean purée

6. 6

   Step 6: Blend the warm bean mixture from step 5 in an appliance suitable for warm food, following its hot-food/venting instructions. Taste the resulting purée and add a little extra bean-purée salt (to taste) if needed.

   Uses Warm cooked bean mixture · Extra bean-purée salt, to taste

7. 7

   Step 7: Divide the rested dough from step 2 into four equal quarters. Select two quarters for the two pizzas below and promptly refrigerate the remaining two quarters, covered, for another use. The complete dough batch makes four thin crusts; the supplied toppings are for only two pizzas.

   Uses Whole rested dough batch for four thin crusts

8. 8

   Step 8: Roll each of the two selected dough quarters from step 7 very thin into an approximately 8–10 inch crust. A quick initial roll followed by a couple of minutes’ rest makes the dough less elastic. Use parchment suitable for the oven or a little extra handling flour if sticking; keep the reserved half of the original dough separate.

   Uses Only the two selected quarter portions; all selected dough, excluding reserved half · Extra flour only as needed for sticky dough and rolling

9. 9

   Step 9: Heat the oven to 400°F/200°C. Put both rolled crusts from step 8 on a baking sheet and bake bare for about 1–2 minutes first. Then give each a thin layer of garlic-oil sauce from step 3: start at about 1/2 tbsp per pizza, with 1 tbsp per pizza the source upper guide. Add as much bean purée from step 6 as desired, and divide the 1/2 cup chopped scallions and 1 cup mozzarella across the two pizzas. Dice and divide the fresh tomato (1) OR use the optional canned diced tomato alternative as desired. Promptly refrigerate unused garlic oil, bean purée or canned tomato rather than forcing all supplies onto the thin crusts.

   Uses Two rolled thin pizza crusts · Garlic-oil sauce: 1/2–1 tbsp per pizza (about 1–2 tbsp total for two); reserve unused · Prepared spicy bean purée, as desired; reserve unused · 1/2 cup chopped scallions for two pizzas · 1 cup mozzarella cheese for two pizzas · 1 fresh tomato OR canned diced tomato topping · Canned diced tomato only instead of fresh tomato, as desired; reserve unused

10. 10

    Step 10: Bake the topped pizzas from step 9 at 400°F/200°C for about 8–10 minutes, continuing as needed until the edges are crisp and golden, the thin bases cooked through and the cheese melted. Cut each pizza into quarters and serve immediately.

    Bake topped pizzas 8–10 minutes until crisp golden edges and cooked bases · 10 minUses Two topped pre-baked thin pizzas