- dry yeast - 1 teaspoon
- warm water - 1 glass
- flour - 4 glasses
- salt - 1 teaspoon
- olive oil - 1/3 cup
- bank (420 g) of black beans - 1 piece
- seasonings tacos - 1 Art. a spoon
- corn tortillas - 4 pieces
- rapeseed oil for frying - 1/2 cup
- Cheddar Cheese - 1 cup
- Monterey Jack cheese - 1 cup
- head of lettuce - 1 piece
- tomato - 2 pieces
- cilantro leaves - 1/2 cup
- sour cream - 1/4 Cups
- hot sauce - 3 items. spoons
1. Prepare the dough for pizza. Mix the yeast with warm water and leave for 8 to 10 minutes. Mix the flour, salt and olive oil in a bowl. Add the yeast mixture and whip the mixer at low speed. Cover the bowl with the test towel and put in a bowl with warm water. Let the dough come up within 1-2 hours. Put the beans in a saucepan. Add seasoning to taste and heat over medium heat. Using a potato press, grind the beans to the desired consistency. Continue cooking on medium heat, stirring occasionally. Set aside. 2. Cut corn tortillas into thin strips. In a small frying pan heat the rapeseed oil over medium heat. Fry corn tortillas in oil for 30-45 seconds. Put on a paper towel and drain. Set aside. 3. Preheat the oven to 200 degrees. Take half the dough from the bowl. The remaining half should be placed in a large plastic bag and put in a refrigerator for other uses. Hands give the dough a shape and put it on a greased baking sheet. 4. Lay the bean layer on the whole surface of the dough. Sprinkle with a mixture of two kinds of grated cheese. Put the baking tray in the oven on the bottom compartment and bake for 9 to 12 minutes. 5. Remove the pizza from the oven. Grind the lettuce leaves. Cut the tomatoes into cubes. Sprinkle the pizza with chopped lettuce leaves, tomatoes and cilantro leaves. 6. Mix the sour cream and hot sauce. Pour sauce over the pizza. Sprinkle with strips of corn tortillas. Cut the pizza into squares and immediately serve with salsa.
Servings: 12