This is a dinner or party appetizer all rolled into one!
I wanted to make a vegan appetizer for book club and my first thought was some sort of pizza bite thing, but I don't like using the fake soy cheese. Instead, I made this taco-inspired pizza with pureed black beans. It was a big hit at book club; I paired it with some salsa, guacamole, and fresh cilantro.
It's the best combination: tex-mex, books, wine, and good girlfriends!
The "billiard room" pizza design was from a Sandra Lee recipe. She's so cute and inventive!
I got this beer crust recipe from somewhere online, years ago. I can't remember the name of the blog and I can't find it anywhere; I want to thank you, good sir, for your recipe!
makes two medium pizza crusts
2 c. whole wheat pastry flour (or whole wheat bread flour)
2 c. bread flour or organic all-purpose flour
2 T. yeast
1 tsp. baking powder, aluminum-free
1 1/2 tsp. sea salt
2 T. extra virgin olive oil
1 bottle of room temperature lager, like Yuengling (12 oz)
This is so easy!
Using a stand mixer with a dough hook (or your hands), combine all of the ingredients - in that order - and knead for 5 minutes. It should not be sticking to the sides of the bowl.
After, transfer the dough to another, well-greased bowl and cover it with a towel. Let it rise for 2 hours in a warm place if possible; 30 minutes is pretty much the minimum.
One hour before baking, preheat the oven to 500°. Line a pizza stone or pan with parchment paper.
Divide the dough into two pieces; roll out the dough to about 1/2 inch in thickness. Fold the crusts over around the edges. Spread the refried black beans like a sauce.
Once the beans are on, use a pizza cutter to slice the pizza. Fold over each slice so that the tip of the pizza touches the crust.
Bake it for about 12 minutes.
You can serve the pizza however you'd like! I didn't feel like taking mine off of the pizza stone, so I set up the guacamole right in the middle :-)
Enjoy this as dinner or a tailgating treat!