New Pizza/James McNair's 2000

Nacho Grande Pizza
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
cornmeal pizza dough vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for dusting pizza peel (if using)
extra-virgin olive oil for brushing crust and drizzling over toppings 3 cups freshly shredded hot-pepper Montery Jack cheese (about 9 ounces) 2 cups well-drained, cooked dried or canned pinto beans
3 tablespoons sliced fresh or pickled jalapeno chile, or to taste 1/4 cup chopped fresh cilantro (coriander) CONDIMENTS: fresh tomato salsa
Guacamole Mexican cultured cream (crema) or sour cream



1 Make the cornmeal pizza dough and set aside to rise as directed.
2 About 30 minutes before baking the pizza, prepare an oven as directed and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
3 On a ligthly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then top with the cheese, leaving a 1/2-inch border around the edges. Scatter the beans and chile over the cheese and drizzle evenly with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
4 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
5 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the cilantro. Slice and serve immediately. Pass the condiments at the table for adding to the pizza.

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