Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
3 hr 20 min
(includes standing and rising times)
Active:
45 min
Yield:
8 servings
Level:
Intermediate
Total:
3 hr 20 min
(includes standing and rising times)
Active:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.

In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.

Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.

Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.

Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.

Cook's Note

If using leftover homemade black beans, reheat in 1/2 tablespoon melted butter.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Black Bean Risotto

Recipe courtesy of Michael Jamison

Pizza Tacos

Recipe courtesy of Food Network Kitchen

Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa

Recipe courtesy of Aaron McCargo Jr.

Migas Taco

Recipe courtesy of Maria's Taco Xpress

Pizza from Naples: Pizza alla Neapoletana

Recipe courtesy of Rocco DiSpirito

Portobello Pizza

Recipe courtesy of Juan Carlos Cruz

Breakfast Pizza

Margherita Pizza

Pizza Popcorn

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories