4 oz shredded mild cheddar cheese
4 oz shredded Monterey jack cheese
black olives
fresh cilantro
INSTRUCTIONS
Preheat oven to 400 degrees.
Spread pastry flour over the kitchen counter. Place fresh dough onto flour and shape dough into a rectangular shape. Finish shaping and flattening with a roller. Add to a rectangular baking sheet (paid link). Fold any excess dough around the edges.
Add refried black beans, enchilada sauce, minced garlic, olive oil, chicken stock, all-purpose flour, 1/2 tsp onion powder, 1/2 tsp garlic powder, 2 tsp chili powder, 1 tsp paprika, ground cumin, 1 tsp black pepper, and 1/4 tsp sea salt into a small pot on medium heat. Cook for 5 minutes, stirring occasionally. Set to the side.
Add ground beef in a skillet on medium heat. Add 1 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, cayenne pepper, oregano, 1 tsp black pepper, and 1/4 tsp sea salt to the skillet. Once browned, remove from heat and drain the excess grease.
Layer the pizza dough with enchilada black bean sauce, spreading evenly. Leave the edges uncovered. Layer the cooked beef over the bean sauce. Layer with the Mexican blend cheese. Layer with the pico de gallo and jalapeno slices. Layer with the Monterey cheese and mild cheddar. Top off with black olives and fresh cilantro.
Bake the pizza for 18 to 20 minutes. Allow to cool, then serve.
