Categories: Mexican, complete meal, family favorite, healthy, pizza, quick and easy, vegetarian

Ingredients

• 2 cups corn masa
• 1 tsp shortening
• 1 1/4 cup hot water, plus 2 or 3 tbsp
• 1 tsp salt
• 1 can black beans
• 1 pkg or 2 tbsp taco seasoning
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• Cheddar cheese
• Monterey jack cheese
• 1/2 cup sour cream (optional)
• Hot sauce (optional)
• Salsa ranch dressing (optional)

Directions

1. Preheat oven to 350 degrees.

2. In large bowl, mix the masa and the salt.

3. In another bowl, mix the shortening and the 1 ¼ cups of hot water until the shortening melts.

4. Mix the shortening mixture with the flour mixture with a fork or with the hands until it is a crumbly mixture.

5. Add the remaining water a little at a time until a dough that sticks together forms.

6. Knead the dough on a flat surface until it is smooth. Let stand for 30 minutes.

7. Meanwhile, pour beans into small saucepan and heat. When well-heated, gently mash beans until it resembles the texture of refried beans. Stir in taco seasoning and simmer for 5-10 minutes, or until most of the moisture is gone and beans are paste-like.

8. Grate cheese until you have about 1 cup of each. (Pre-shredded cheese seems to melt too quickly and become either rubbery or burnt.)

9. Return to your corn dough. Roll out the dough to about the thickness of corn tortillas. Cut into desired size.

10. Heat griddle and cook the tortilla crust until crispy. Place onto sturdy sheet pan.

11. Spread the black beans over the crust, then top with both cheeses.

12. Bake in the oven about 10 minutes, or until cheese is melted.

13. Sprinkle shredded lettuce and tomatoes over pizza.

14. Mix sour cream with enough hot sauce to make the mixture pourable, or use salsa ranch dressing, and drizzle over pizza.

15. Alternatively, you can make individual pizzas (tostadas! lol) by using regular fresh corn tortillas.

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