Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
Equipment you will use
Baking Sheet
Pizza Stone
Oven
2
Roll out the pizza dough on a lightly floured work surface into an 11-inch round.
Ingredients you will need
Pizza Dough
Roll
3
Transfer to a parchment-covered pizza peel or another upside-down baking sheet.
Equipment you will use
Baking Sheet
4
Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the salsa over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza and parchment onto the hot stone and bake until the crust is crisp, 8 to 10 minutes.
Ingredients you will need
Refried Beans
Jalapeno Pepper
Olive Oil
Green Onions
Cheese
Crust
Beans
Dough
Salsa
Equipment you will use
Oven
5
Let cool a few minutes.
6
While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.
Ingredients you will need
Lime Juice
Sour Cream
Lettuce
Tomato
Water
Salt
Equipment you will use
Bowl
7
Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro.
Ingredients you will need
Sour Cream
Cilantro
8
Cut into slices.
9
Per serving (based on 4 servings; not including optional toppings): Calories 564; Total Fat 24 grams; Saturated Fat 12 grams; Protein 23 grams; Total Carbohydrate 66 grams; Sugar: 9 grams; Fiber 4 grams; Cholesterol 51 milligrams; Sodium 1579 milligrams
Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Monsanto Il Poggio Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.