| Ingredients | Dough |
| 1 pkg (1/4 oz.) active dry yeast |
| 1/2 cup warm water (105-115 degrees) |
| 4 cups unbleached high-gluten flour |
| 1 tablespoon salt |
| 1 teaspoon ground pepper |
| 1/4 cup olive oil |
| 1/2 cup warm water |
| Topping for each small pizza |
| 1 teaspoon medium salsa |
| 1 heaping tablespoon refried beans OR black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper |
| 1-2 ounces lightly sauteed chorizo |
| 1 scrambled egg |
| 3/4 cup (3 ounces) La VacaRica brand Asadero, shredded |
| 1/4 cup (1 ounce) La VacaRica brand Cotija, grated |
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| Instructions |
1. To make dough: |
| a. Dissolve yeast with 1/2 cup warm water, stir well, set aside. |
| b. In a mixing bowl, combine flour, salt and ground pepper. |
| c. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. |
| d. Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto a work surface and knead for 5-6 minutes until dough is smooth and not sticky. |
| e. Put one teaspoon olive oil in a mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk (about 1-1/2 hours) |
| f. Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into six equal pieces (if not using all the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6-7 inches in diameter and about 1/8 inch thick. |
| 2. To assemble pizza: |
| a. Spread salsa over crust and spread beans over salsa. |
| b. Layer addditional toppings in this order: Chorizo, scrambled egg, Asadero and Cotija. |
| c. Bake pizza in preheated 475 degree oven for 8-10 minutes until crust is brown and cheese starts to brown and is bubbly. |
| Note: One large pizza can be made in place of individual pizzas. Use a flat 16-inch diameter pizza pan. |
