CINCO DE MAYO PIZZA RECIPES RECIPES

Steps:

• Preheat the grill to 450F. Brown the chorizo sausage in a skillet. Set aside. Add the garlic and onion to the grill and cook until browned and softened, turning once (if the garlic is too small and threatens to fall through the grates, simply put them on a piece of foil). Set aside.
• For the tortilla: If preparing your own corn tortilla, follow my recipe – but instead of making several small tortillas, make one thick 13-inch tortilla. Corn tortillas can be fragile; to minimize handling I recommend rolling the dough out on a pizza peel that has been heavily dusted with masa harina. Do not flip. While rolling, occasionally press with your hands on the top edge and side to crimp back together any jagged bits. Brush the top of the tortilla with vegetable oil.
• Slide tortilla onto a well-oiled grill at 450F. Cover and cook 5-8 minutes. Keep on the pizza peel, under a damp (not wet!) cloth until needed.
• For the black bean topping: Add a can of black beans with their liquid, chili powder, cumin, and salt to a blender or food processor. Peel the grilled garlic and onion and them to the mix. Pulse until mostly combined.
• Assembly & cooking: Spread the tortilla(s) with black bean spread (there may be a little leftover – it makes a great dip). Sprinkle on the cheese and cooked chorizo sausage. Grill for a few minutes until very hot and the cheese is melted.
• Garnish as desired with chopped lettuce, cilantro, avocado, sliced jalepeno, tomato, queso fresco, and/or salsa. Squeeze lime wedges over the top. Enjoy with a contented sigh and too-big bites.