Ingredients
4 flour tortillas
1 jar chunky salsa
2 can no-salt-added black beans
8 oz. Cheddar cheese
2 ear corn
1/2 tsp. ground cumin
1 tbsp. canola oil
1 tbsp. fresh lime juice
salt
Pepper
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Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Spray 2 cookie sheets with nonstick spray; place 2 tortillas on each sheet. Reserve 3 tablespoons salsa in large bowl; set aside. In medium bowl, stir together remaining salsa and beans; divide among tortillas and top with cheese. Cut corn kernels off cobs; place in another medium bowl and stir in cumin. Divide corn among tortillas. Bake 10 to 12 minutes or until edges are golden brown and crisp, switching sheets halfway through. Meanwhile, to large bowl with salsa, add oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; whisk to combine. Add cabbage and cilantro; toss to combine. To serve, top pizzas with cabbage mixture.
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Heirloom blue corn — blue corn tortillas, atole, pancakes
950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Cast iron press for corn tortillas, flatbreads
Wooden pizza peel — flour-coated launch into oven or pizza stone