South of the Border Pizza

This recipe was contributed by Rachel Nielson.  It was stolen from another food blog Best Recipe of the Week, which was started by a bunch of young moms at my church.  The recipe was originally posted by Stephanie Evans.

I have made this several times and really like it.  Ryan isn't sure about the lack of sauce and meat, but I think it is a yummy, quick, healthy, vegetarian option.  You could always add chicken and some sort of sauce if you are creative.  The crust only takes 10 minutes to rise, and the tomato is the only topping that really needs chopping.  Very easy.

You could serve this as a main dish or a side dish.  

Pizza Toppings: 

(I always improvise how much of each)

1 c. kidney beans, rinsed and drained (I've also used black beans)

1 c. whole kernel corn

1 large tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped (you can make it without this as well)

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

about 2 1/2 c. all purpose flour 

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. (Or you can use a pizza stone).  Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.  You can dip it in ranch if you want to.