Shout out to Pitmaster Matt Frampton for this delicious recipe!
The pizza dough at the link below is best cooked at higher temperatures, preferable in a wood fired oven between 700-900 degrees, but it is versatile enough to do in an oven on a pizza stone. You can also substitute any pizza dough of your choosing.
Ingredients (makes two pizzas):
· 16 oz can of Traditional Refried Beans
· 10 oz can of Green Chile Enchilada Sauce
· 1 medium Avocado, peeled and deseeded
· 1 lime
· 1 bunch of cilantro leaves, finely chopped
· 1 lb roll of Wampler’s Hot Taco Meat, cooked thoroughly
· 1 can of diced tomatoes, drained, or freshly diced tomatoes
· 1 medium jalapeno, sliced thinly and seeds removed for less heat
· 1 10oz block of Cacique Queso Fresco, hand shredded
· Some Crema Mexicana or a thin sour cream, for drizzling at the end (Cacique is a good brand)
Pinto Bean, Avocado and Green Chile Puree Sauce:
· 1 can of refried beans
· 1 can of green chile enchilada sauce
· 1 medium avocado, ripe
· The juice of 1 of a lime
· Salt to taste
· Combine all in ingredients in a food chopper or processor and blend until smooth.
· Here is one recipe, use any dough you like: http://www.bbqrevolution.com/matt-framptons-ultimate-pizza-dough/
Building the Pizza:
· Stretch the dough
· Spoon the sauce onto the dough and gently spread evenly, leaving about ¼ inch around the edge for a nice golden crust edge.
· Top with Wampler’s Taco Meat (cooked)
· Top with shredded cheese
· Top with sliced jalapenos
Cooking the Pizza:
· Cook on a well pre-heated pizza stone, preferable in a wood fired oven, or as hot as your oven will cook until the cheese is melty and the crust is golden brown
· Slice the pizza when done cooking
Post Cook Toppings, after slicing:
· Top evenly with diced tomatoes, trying not to get too much water onto the pizza.
· Top with finely chopped cilantro
· Drizzle the Crema Mexicana for added flavor
· Very lightly, squeeze a bit more lime juice onto the pizza to brighten it up and serve!