Preheat oven and pizza stone to 425 (We used our pizza stone under the pizza pan)
2 cups whole wheat flour
3/4 tsp sea salt
1/2 tbsp honey
1 envelope quick rise yeast
1/2 cup warm water
Mix flour, salt and yeast in large bowl, make a well in the middle and add the honey and warm water. Mix well until a ball forms. (You may have to add a little extra bit of water a tsp. at a time) I knead the dough a few times in the bowl to make sure it's mixed well. Put it in a warm place covered with a damp cloth and let it rise 20-30 minutes while you prepare the sauce and toppings. It won't rise much but it will rise a little. Punch it down before pressing it into a greased pizza pan. Bake the crust for 4 minutes before adding the toppings. Let it cool a few minutes before proceeding.
Sauce:
1 cup sauce plus 2 TBSP tomato paste
(I had spaghetti sauce left over from the previous evening's dinner)
1 tsp. Chili Powder
1 tsp. ground Cumin
1/4 tsp. ground Chipotle Pepper
mix together and set aside
Toppings:
4 to 6 oz Chorizo Sausage, cooked and crumbled.
3/4 cup shredded Monterrey Jack cheese (or mozzarella)
3/4 cup shredded Mexican blended cheeses (or cheddar)
1/2 cup chopped onion (we like to use red onion)
1/2 to 3/4 cup chopped bell pepper(s) of your choice
1/2 cup cooked black beans
1 small can (2.25 oz) sliced black olives
1/2 cup corn
1/2 cup crushed tortilla chips
**optional: shredded lettuce, chopped tomato, taco sauce added just before serving.
Spread the sauce evenly over the crust and then top with the Mozzarella or Jack cheese.
add the sausage, onion, chopped peppers, black beans, corn and olives, the rest of the cheese, and finally the crushed tortilla chips.
Cook for 15 minutes, start paying attention when it's cooked 12 minutes to avoid over cooking.
Let cool a few minutes before cutting.
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