Directions
| Step 1 | Combine the yeast and the warm water. Stir and allow to proof for five minutes. |
| Step 2 | In a mixing bowl, combine the yeast, flour, olive oil, salt and sugar. Mix in a stand-mixer until smooth. |
| Step 3 | Shape the dough into a ball and transfer to a greased mixing bowl. Cover it with a kitchen towel and allow it to rise for one hour. |
| Step 4 | Preheat the oven to 450°F |
| Step 5 | Use your hands to separate the dough into two, and shape it to make two pizza crusts, leaving an edge in each. |
| Step 6 | Spread the cream cheese evenly, add a layer of refried beans and another of grated cheese. |
| Step 7 | Top the pizzas with the olives cut in halves, the sliced onion, and any other toppings. |
| Step 8 | Bake each pizza for 10-15 minutes until the crust is golden and the cheese bubbly. |
| Step 9 | Drizzle the pizzas with salsa Mexicana before serving. |
- Calories: 1125
- Carbohydrates: 118.9g
- Protein: 34.8g
- Fat: 56.7g
Also find our prodcuts on :
- 2 cups refried pinto beans La Costeña
- 1 can olives stuffed with jalapeños La Costeña
- 1/2 cup salsa Mexicana La Costeña
- 1 1/2 cups warm water
- 2 tsp active dry yeast
- 3 3/4 cups bread flour
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp sugar
- 16 oz cream cheese (2 packs), softened
- 3-4 cups of grated mozzarella
- 1/2 white onion sliced thinly
