I’ve been on a Mexican food kick lately. We ate at a place called Pinches (tacos) a couple of weeks ago and last night we used a Groupon for Lime Fresh Grill. Both serve fresh, authentic Mexican food. Last week I made an enchilada casserole, this past Tuesday I made a Southwest pizza, and tonight I’m making black bean and mushroom tacos with zesty herb sauce. Now you know what I mean by “kick.” I can’t seem to get enough!
I think it’s because bright, colorful produce like limes, cilantro, tomatoes, green onions, and yellow corn just seem to go well with summertime and Mexican food! Also, now that I’ve discovered how wonderful Daiya vegan cheeses are, I want to put it on everything!
Here is a the recipe for the Southwest pizza. It was really good and a nice variation from the typical Italian pizza. I think next time I’ll add sliced black olives and small dollops of vegan sour cream after baking!
1 recipe for pizza dough (I buy the dough from Publix bakery)
1 cup vegetarian refried beans
1/3 cup black beans
1/2 avocado, sliced
1 ear yellow or white corn (cut the kernels from the cob)
1 cup salsa
1/3 cup Daiya pepperjack style shreds
1/3 cup Daiya cheddar style shreds
few sprigs cilantro
Roll out the pizza dough to fit the size of your pizza pan and prick it with a fork all over so that it won’t balloon up while baking. Pre-bake for 10 minutes on 400 degrees (or follow the directions for the dough you bought or for the recipe you used).
Remove the pizza from the oven and spread the refried beans over the crust, leaving about an inch or so around the outside. Spread about 1/2 cup of the salsa over the top of the beans and then add both cheeses. Add the corn and black beans (don’t add the avocado or cilantro yet). At this point, I added a few more spoonfuls of salsa and spread it around a bit. Brush the edges of the crust with a little olive oil. Bake for another 15 minutes, or follow the directions on your dough recipe/package (my times and temperature’s are for Publix’s dough).
Remove the pizza from the oven and add the cilantro leaves and avocado. Slice and enjoy!