Homemade pizza crusts will offer an extra element of ‘fresh’ in this spin on a traditional Mexican tostada.
2 cups bread flour, plus more for rolling
½ tsp sugar
1 1/8 tsp instant dry yeast
1 tsp kosher salt
¾ cups warm water
1 cup refried black beans
½ cup shredded cheddar cheese
1 cup shredded lettuce
2 tblsp Litehouse® Jalapeno Ranch
Litehouse® Instantly Fresh Cilantro
In the bowl of your stand mixer, combine the flour, yeast, sugar and salt. While the mixer is running with the dough hook, add in the water and olive oil. Transfer the dough to a bowl drizzled in olive oil, cover and store in a cool, dry place for 1 hour. It should double in size.
Preheat the oven to 500◦F. Place your pizza stone in the oven while it preheats.
Lightly flour a clean work surface and turn the dough out onto it. You can make 1 large pizza or 2 medium-sized pizzas. Roll the dough out to ½” thickness.
Place the dough on a baking sheet dusted with corn meal and slide it onto the pizza stone in your preheated oven. Cook for 4 minutes.
Remove the pizza crust from the oven with your baking sheet. Spread the refried beans evenly over the top of the crust. Sprinkle with the cheese and place the pizza back in the oven on the pizza stone for an additional 5 minutes.
Remove the pizza from the oven and dress with the lettuce, Litehouse Jalapeno Ranch and tortilla chips. Sprinkle the top of the pizza with Instantly Fresh Cilantro to taste. Slice the pizza and serve with a side of salsa.