Taco Pizza

This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

  • 2 large eggs
  • 1 1/2 c masa harina
  • ½ c sliced scallions
  • ½ – 1 c water
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 1 can black beans, heated and mashed
  • 1 c shredded pepper Jack cheese
  • 2 c shredded romaine lettuce
  • 1 medium ripe avocado, thinly sliced
  • ¼ c slivered red onion
  • ½ c pico de gallo or fresh salsa
  • 1/4 c crema
  • Sliced olives

Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

Serves 4.

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