Title: Salsa Pizza with Black Bean Crust
Categories: Breadmaker Ethnic Pasta Pizza
Yield: 8 Servings
| 2/3 | c | Water |
| 1 | tb | Honey |
| 1 | | Extra large |
| 1/4 | c | Oil |
| 1 | c | Refried beans |
| 2 | ts | Chili powder |
| 1 1/2 | ts | Salt |
| 3 | c | Flour |
| 1 1/2 | ts | Salt |
| 3 | c | Flour |
| 1/2 | c | Cornmeal |
| 1 | tb | Yeast |
| 1 | | Topping: |
| 2 | c | Salsa |
| 1 | c | Cheddar cheese or monterey |
| 1 | | Jack -- shredded |
| 1 | | Egg |
Place all ingredients in machine and program for knead and first rise.
Press start. The dough will be quite moist but should form a ball. At the
end of the final cycle, punch down the dough and place it on a lightly
floured work surface to rest for 5 minutes. Preheat the oven to 475. On a
lightly floured, roll the dough out to a 17 x 11 rectangle or fit it to
your jellyroll pan. Lightly oil the pan and place the dough into the pan,
stretching it to the edges. Spread the dough with the salsa and sprinkle
with the cheese. Place the pizza in a warm place to rise for 30 minutes,
then bake it for 17 to 20 minutes.