Tuesday, May 24, 2011
For the crust:
Yields 1 thick or 2 thin crust pizzas
1 cup water
2 tbsp oil
1 tbsp honey
1 tsp salt
1 cup spelt flour
1 1/2 bread flour
2 tsp yeast
For the toppings:
1 cup vegetarian refried beans
1/2 cup black beans
1 cup roasted corn (frozen, thawed)
1 can diced tomatoes, drained
1 cup shredded lettuce
hummus or vegan sour cream and salsa to garnish
Place all crust ingredients in your bread maker and set to dough setting. Wait 1 hour and 20 minutes-or however long your bread maker says. (If you don't have a bread maker check out this pizza crust recipe.)
Sprinkle your pizza pan with cornmeal or flour. When your dough is ready, place on a lightly floured surface. Divide in half if you would like a thin crust (as we did here) and stretch using pizza stretching methods (flip, turn, roll, etc) and press onto a 12 inch pizza pan, raising the edges. Generously prick dough with fork.
Bake at 400* for 10-12 minutes until edge of crust begins to turn light golden brown. Remove from oven to add toppings.
Spread refried beans and layer the corn, diced tomatoes and black beans and return to oven for 15 minutes.
Top pizza with shredded lettuce and hummus or vegan sour cream and salsa if desired. Avocado would also be really great here!