This is truly a recipe for those who can eat pizza any time of the day!
1 package active dry yeast
1/2 cup warm water (105
to 115 degrees F)
4 cups unbleached high-gluten flour
1 tablespoon salt
1 teaspoon ground pepper
1/4 cup olive oil
1/2 cup warm water
Topping for each small pizza (6 pizzas total)
1 heaping tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1 to 2 ounces lightly
1 scrambled egg
1 to 2 ounces Wisconsin Monterey jack cheese,
1 to 2 ounces Wisconsin sharp cheddar cheese, shredded
To Make Dough: Dissolve yeast with 1/2 cup warm water, stir well, set aside.
In a mixing bowl, combine flour, salt and ground pepper.
Add olive oil to yeast mixture and stir well.
Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. Knead dough
in bowl until it comes together in a compact ball. Turn dough out of bowl onto work
surface and knead for 5 to 6 minutes until dough is smooth and not sticky.
Put one teaspoon olive oil in mixing bowl.
Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic
wrap and a kitchen towel and set in warm place to rise until double in bulk, about
1 1/2 hours.
Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes.
Divide dough into 6 equal pieces (if not using all of the dough, extra can be
wrapped and frozen).
Roll each piece of dough into a circle 6 to 7 inches in diameter and about 1/8
To Assemble Pizza: Spread salsa over crust and spread beans over salsa.
Layer additional toppings in this order: chorizo, scrambled egg, Monterey jack
and sharp cheddar.
Bake pizzas at 475 degrees F for 8 to 10 minutes until crust is brown and cheese
starts to get brown and bubbly.
One large pizza can be made in place of individual pizza. Use a flat 16
inch diameter pizza pan.
By Chef Daniel Hammer
Recipe and photo credit:
the Wisconsin Milk Marketing Board.