1 pizza dough
little corn meal for spreading
6 Tbsp thick and chunky salsa ( mild or hot )
1 1/2 cup veggie black beans taco filling
( 1 cup mexican veggie ground, 1 package taco seasoning mix, 1/2 cup black beans, 1/2 cup shredded cheese )
2 cup Tex Mex shredded cheese
1/2 cup red onion diced
1/4 cup chopped pitted ripe black olives
1/2 cup cherry tomatoes
1 large sliced jalapeno pepper
4 medium scallions,thinly sliced
1 medium avocado diced
First you make a veggie ground-black beans taco filling. In 10-inch skillet, cook mexican veggie ground over medium-high heat 5 to 7 minutes, stirring occasionally, until brown. Stir in taco seasoning mix, little water , black beans and cook over medium heat 10 minutes, stirring occasionally. Cool down.
Preheat the oven for 400 F.
When you’re ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling-pin to roll into a circle about 14 inches in diameter. Transfer the pizza dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Spread the salsa, veggie – bean mixture on the pizza dough, leaving a 1-inch border. Layer on cheese, tomatoes, red onions olives and sliced jalapeños. Bake until the cheese has melted and the bottom of the crust has browned, about 10-15 minutes.When it is finished sprinkle with sliced scallions and diced avocados. Serve warm.