Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Sunday, August 15, 2010

Fresh Tomato, Pork & Black Bean Pizza

I have so many tomatoes in my garden, I'm having a great time putting them all over everything. Tomatoes just go with pizza, and they just go with beans, and beans just go with pork. This pizza was a hit with my kids... except the ones who don't like tomatoes. For them, I made a second one without the tomatoes on top:

There really isn't much to explain about this pizza. Use your favorite dough, or use one of mine.
Easy Pizza Dough
Whole Wheat Pizza Dough
Italian Pizza Dough

The toppings are simply these, in this order:
1 cup salsa (your favorite)
1 can black re-fried beans (I used Rosarita Lowfat)
Leftover Shredded Pork Roast (Or shredded beef or shredded chicken)
Shredded Cheese (I used Mozzarella, Colby, and Jack)
Fresh Tomatoes, sliced and lightly salted

Cook on a pizza stone preheated to 500ºF until dough is browned and cheese is melted. With heavy toppings like this, it's a good idea to pre-cook the dough for 10 minutes first. That way, it won't collapse as you transfer it from your pizza peel to your pizza stone. If you don't have a stone, cook the pizza on a large cooking pan that's been preheated in the oven.

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