Mexican Pizza

This was probably the best pizza we have made!

preheat oven to 425F

1/2 recipe Isa Pizza dough(from veganomicon) I of course make the full recipe, but then we like to put a different bunch of toppings on each one. This time we made one Mexican pizza, and one with basil/walnut pesto.

1/2 recipe vegan refried beans I really only used about 1/3 cup of this, so I now have a ton of leftovers, which I am not complaining about! - it will make fantastic calzone filling, methinks, perhaps with some chopped onion and greens added)
1/4 c Toffuti sour cream

1/3 c good salsa What we like is Pace 3-pepper salsa, but choose whatever you like, for this
1 diced onion
1/2 to 3/4 diced green pepper
5 sun dried tomatoes, reconstituted by microwaving for 2 1/2 minutes in water to cover, then diced

2 T minced pickled jalapenos
2 T minced fresh cilantro
1-2 T nutritional yeast
1 diced avocado which we left off because the damned thing was hard as a rock - call it an optional add


1. mix vegan refried beans with about 1/4 c. tofutti sour cream - what you're going for is to make the bean mix light and spreadable this would be a very wonderful sandwich spread, by the way.
2. spread about 3/4 c. bean mix on your unbaked pizza crust - you want about a 1/4" thick layer, or less, otherwise it can make the whole pizza soggy.
3. top with a thin layer of salsa, then sprinkle on onion, green pepper, and sun dried tomatoes.
4. brush the crust rim with olive oil (we used some chili-pepper infused olive oil)
5. bake for around 20 minutes or 'til the crust is browned nicely.
6. you'll want to leave this sit for about 10 minutes so the toppings firm up a bit.
7. top with a sprinkling of nutritional yeast, minced fresh cilantro, and minced pickled jalapeno peppers!