Mexican Style Pizza

Fuse the American obsession with pizza and a love for Mexican flavors and you have yourself a perfect pizza! This recipe has a good head start with the use of naturally spicy shiitake mushrooms. Just layer a few more goodies and you've got a great, easy and special pizza that puts a spin on the same old slice.

Mexican Style Pizza [Vegan]

Serves

2 pizzas

Ingredients

For the dough:

• 1 1/2 cups water
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil (olive oil is good too)
• 1 1/2 teaspoon salt
• 4 1/4 cups bread flour
• 2 teaspoons yeast

Pizza toppings:

• 1 cup pizza sauce
• 1/2 cup non-dairy mozzarella cheese (I like to process mine into very small pieces)
• 1 pound baby shiitake mushrooms, cleaned and sliced
• 1 tablespoon coconut oil
• 1 cup black beans, drained and rinsed
• 2-3 Roma tomatoes, diced small (you can use canned tomatoes)
• favorite greens for sprinkling after baking, baby spinach, wild leek tops (that is what I used), romaine - chopped small

Preparation

For the Dough:

1. In a small bowl add 2 tablespoons yeast to 1-1/2 cups warm water (110 degrees)
2. Stir and set aside.
3. In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.
4. Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
5. Oil a large bowl with a teaspoon of olive oil.
6. Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.
7. Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.

If using a bread machine:

1. Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle, make sure it is already in the pan.

• 1 1/2 cups water
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil (olive oil is good too)
• 1 1/2 teaspoon salt
• 4 1/4 cups bread flour
• 2 teaspoons yeast

1. Firmly place the bread pan into the bread machine.
2. Plug into the outlet.
3. Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
4. While the pizza dough is working (or rising), heat the oil in a sauté pan over medium high heat.
5. Sauté the mushrooms for about 15 minutes and then set aside until needed.
6. When the dough has finished, remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
7. Invert a large bowl over the dough and let rest for 10 minutes.
8. Divide the dough in half. Set one half aside and keep covered with the bowl until you get to it. Spread a bit of oil on two pans and lightly sprinkle with cornmeal.
9. Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
10. Start to layer your pizza with the ingredients.
11. Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.
12. Bake at 425° for 20 minutes.
13. Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.

Notes

You can wash off the mushrooms in water. Just rinse a handful at a time and pat them dry. Don’t let them soak. That is where you would have trouble because mushrooms soak up liquid like crazy.

https://www.onegreenplanet.org/vegan-recipe/mexican-style-pizza/