Gluten-free masa crust with layers of spiced refried beans and cheese. Like a huge tostada.
Crust:
- 1 1/4 C Masa (Quaker brand preferred)
- 1 1/4 C warm water
- 1/4 t salt
- mix until it forms a smooth ball
- press out into an oiled cast iron skillet, at least 10", 12" preferred. Using a bench scraper makes it easy to spread out and smooth.
- pre bake at 425 F for 10 min to set the crust
Sauce:
- 1/2 C total - half Costco Salsa and half homemade Adobo. Put in blender and whirl to make a more spreadable sauce. Use any pungent salsa available. Bench scraper helpful here, too.
Beans:
- About 14 oz of beans turned into refried equivalent. Usually cook pintos in Instant Pot with spices and aromatics to get flavor but canned refried beans could be used, with additional spices added. Bench scraper good here, too.
Cheese:
- Roughly 200 g of fresh mozzarella torn and distributed. Needs about 50 g of grated cheddar cheese to add better flavor to the cheese layer.
Cook:
- Start with 20 min at 425 F and check. Want the cheese to look like starting to bubble and brown slighly
Suggested Toppings:
- cabbage and/or lettuce, shredded
- cilantro, chopped
- pickled veggies
- Cotija cheese
- salsa
- guacamole
- sour cream
- chopped tomatoes
- chopped olives
Load up the toppings and nobody will notice there's no meat. Nice. But if you must, substitute a spiced ground beef layer for the bean layer and it works, too. Then you've got something like the Acapulco Pizza from South Lake Tahoe Pizza. Something like.