Yes, that was corny. Sometimes I am corny. Let's move on, mmkay?
I still had a lump of bock beer pizza dough in my freezer, begging me to use it every time I reached in for coffee or a Lean Cuisine.
"Heatherrrrrrrr," it would call.
I would look suspiciously at my cats.
"Oh, not now, Bocky," I would say, glancing at my watch. "It's only 7:30 in the morning!"
"Take me out and defrost meeee....load me with delicious toppings....maybe make me taste like something else you're craving? ....eeee...?"
You see what I was up against.
At the risk of needing to toss it out (or be committed to an institution), I decided to make up an Enchilada Pizza recipe. I loooves me some enchiladas. They are so very naughty...but I can't resist. It was much the same with this pizza when all was said and done. I can usually resist eating two portions. But not this time! This is a SERIOUSLY awesome pizza. It tastes like an enchilada. How can it be bad?
Enchilada Pizza (by moi)
-1 portion bock beer pizza dough
-Salt, Pepper, Ground Cumin
-Approximately 1/4 can of Enchilada Sauce
-8 ounces shredded Chihuahua cheese
-2-3 ounces shredded sharp Cheddar cheese
-2 cloves garlic, minced
-Approximately 3.5 ounces canned black beans, drained and rinsed
-1/2 red pepper, thinly sliced
-1/2 small can black olives, sliced
-1-2 tablespoon(s) cilantro, roughly chopped
1. Preheat oven to 500 with a baking stone on the lower rack for 30 minutes prior to baking.
2. Gently stretch the dough to the size you want and place it on a piece of parchment paper on the back of a baking sheet. Brush the dough with about 1 tablespoon vegetable oil. Sprinkle liberally with salt, pepper, and cumin. Bake for 2 minutes. Set aside and discard parchment paper.
3. Using a spoon (to help control the amount), apply some enchilada sauce to the dough. Use a pastry brush to spread the sauce evenly. Enchilada sauce is much thinner than pizza sauce, so you only want a thin layer (you should still be able to see the dough through the sauce).
4. Layer your ingredients: Chihuahua cheese (half the package), black beans (not too many or the pizza slices will be too heavy to lift!), garlic, cheddar, a couple splashes of enchilada sauce using the spoon, red peppers, olives, and the rest of the Chihuahua cheese.
5. Bake for 8-10 minutes or until crust is golden-brown and the center is nicely melted.
Is it too much to reiterate how amazing a pizza this is? It is? Too bad!!
THIS PIZZA IS SO GOOD.