Chicken Tostada Pizza

Makes 2 9-inch Pizzas





After the success of our BLT pizza, we learned not to be timid about putting salad on a warm pizza crust.  And in fact this delicious pizza also led us to create our Caesar Salad Pizza.



Southwest Black Beans (vegetarian)

½ pound dried black beans

    rinsed and sorted for removal of stones

2  bay leaves

4  cups cold water

1  tablespoon olive oil

1  tablespoon minced fresh garlic

½ cup finely chopped onion

? cup finely chopped bell pepper

1 14½-oz. can ready-cut tomatoes (or use whole canned tomatoes and chop coarsely)

1  teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon chili powder

½ teaspoon salt



Fried Tortilla Strips

2  cups corn tortillas cut into ¼-inch strips

Vegetable oil for frying



For the Pizza

1  recipe Basic Pizza Dough

    Cornmeal, semolina or flour for handling

? cup shredded Monterey Jack cheese

1  recipe Grilled Lime Chicken

1  cup shredded cheddar cheese

4 to 5 cups shredded romaine and iceberg lettuces (¼ strips)

1  cup diced tomatoes

3  ounces of creamy ranch dressing (use your favorite)

2  tablespoons chopped scallions

½ cup salsa (use your favorite)

Grilled Lime Chicken

2  five-ounce boneless/skinless chicken breasts

1  tablespoon fresh lime juice

½ teaspoon Worcestershire sauce

1½ teaspoon soy sauce

½ teaspoon honey

Pinch cumin

Pinch dried red pepper flakes

1 tablespoon chopped cilantro

2 tablespoons olive oil



To make Southwestern Black Beans:

1.    Boil beans and bay leaves in 4 cups of cold water for 2 minutes; remove from heat and allow the beans to soak in the water for 1 to 2 hours.  Or soak the rinsed, sorted beans overnight in room temperature water.  Drain beans and discard soaking water.

2.    Cook garlic, onion and bell pepper, stirring occasionally, in olive oil over medium-high heat until onions become translucent, 3 to 4 minutes.  Add remainder of bean ingredients including the additional 4 cups of water and reduce heat to low; simmer, stirring occasionally, until all liquid is absorbed into the beans, 2 to 3 hours. Set aside in the refrigerator.



To make Fried Tortilla Strips:

3.    Heat oil to deep fry temperature (375? F, just short of smoking).  Carefully add strips, turning as necessary to produce an even yellow color.  Finished strips should be crispy and golden yellow, not brown.  Drain on paper towels.  Set aside, uncovered, at room temperature.



To make the pizza:

4.    Place the pizza stone in the center of the oven and preheat to 500?F for one hour before cooking the pizzas.

5.    Use large spoon to spread the ? cup black beans over the surface of the prepared pizza dough, within the rim.  Sprinkle half the Monterey Jack cheese over the beans.  Distribute half the frilled chicken pieces over the Monterey Jack cheese; then cover them with half the cheddar cheese.

6.    Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

7.    Slice the pizza and the top with 2 to 2½ cups shredded lettuce, and ½ cup diced tomatoes and half the tortilla strips.  Drizzle a generous amount of ranch dressing over the toppings and garnish with 1 tablespoon of chopped scallions.  Serve, accompanied salsa.

8.    Repeat with remaining ingredients for second pizza.  (The 2 pizzas may be prepared simultaneously if you are careful in placing the pizza at opposite corners of your pizza stone).