B is for Black Bean & Chorizo Pizza! The last time I made this pizza my family declared it to be their all-time favorite and the best pizza I've ever made.
Refried black beans, spicy Mexican chorizo, melted cheese, and pickled jalapeños have always been a winning flavor combination in tacos, quesadillas, and nachos, so it's not all that surprising that they're also a huge hit on pizza as well. This pizza is delicious straight from the oven, but topping it with fresh Pico de Gallo really kicks the flavor up to a whole other level.
When making pizza at home, I always make this Quick Beer Pizza Dough. If you've always wanted to try making pizza dough at home, completely from scratch, but are a little intimidated by working with yeast and heating the water to the right temperature, this is the dough for you. Seriously, it's the easiest pizza dough ever! But you can also use ready-made or frozen pizza dough to save time in the kitchen. To give the pizza crust a crispy texture, I like to sprinkle a bit of masa harina (the corn flour used to make corn tortillas and tamales) on the pizza pan before placing the dough on it.
Black Bean & Chorizo Pizza
- 2 tablespoons masa harina or cornmeal
- 1/2 batch Quick Beer Pizza Dough
- 1-1/2 cups Refried Black Beans
- 8 oz. Mexican chorizo, cooked
- Jalapeños en Escabeche (pickled jalapeño slices)
- 3/4 cup shredded Manchego or Chihuahua cheese
- 3/4 cup shredded Oaxaca or mozzarella cheese
- Pico de Gallo (optional)
Preheat oven to 400°F. Grease 1 large pizza pan with cooking spray. Sprinkle masa harina over pizza pan. Roll out dough to fit pizza pan.
Spread the refried beans over the pizza dough. Top with the cooked chorizo, the shredded cheeses, and the pickled jalapeño slices.
Bake pizza in oven at 400°F for 20 minutes or until the cheese has completely melted. Remove from oven. Slice into pieces and top with fresh Pico de Gallo, if desired. Enjoy!