the baker upstairs: tostada pizza

5.07.2012

tostada pizza

Yum

I've made this variation of pizza before, but my pictures were so crappy that I decided it was time to update them! I also changed things up a little this time, so here are some newer instructions. I used my favorite crust recipe and made just one crust instead of two, so the crust was thicker and chewier. I brushed the crust with a little olive oil, then topped it with bean puree and cheddar cheese. We have so many canned beans that I've just been pureeing them in the food processor whenever we need refried beans (for nachos, tostadas, etc.). I throw in a can of beans, a little garlic, and a touch of olive oil, and then puree until smooth. The puree is super tasty! After baking, I threw on some chopped lettuce, olives, sour cream, ranch dressing, and tortilla strips. It was so delicious! Long live pizza night.

Easy Pizza Crust
adapted from Mel's Kitchen Cafe

1 1/4 cup warm water
1 T yeast
1 T honey or sugar
1 tsp salt
3 cups flour

Preheat oven (with baking stone) to 500. Mix together water, yeast, sugar, and salt, then add flour. Knead until smooth. Let dough rest 10-15 minutes, then roll out into two crusts. I usually shape my crusts on the preheated pizza stone (sprinkled with cornmeal) or on a sheet of parchment paper. Add desired toppings, then bake on pizza stone for 8-9 minutes.
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