Method

Prepare charcoal grill and evenly spread coals. For grilled pizza, this is essential. If coals are concentrated in the center, the crust will not cook sufficiently. Sauce: In a medium tall pot, saute onion, garlic and ground beef in extra virgin olive oil until meat browns. Stir in roasted red peppers and tomato. Add tomato puree and season with cumin, oregano, bay leaves, salt and pepper. Add water to mixture. Allow sauce to boil then reduce to a simmer, stirring occasionally. Dust a large cutting board with flour and spread out pizza either with a roller or by hand. Brush excess flour off pizza and drizzle with extra virgin olive oil. Season dough liberally with salt, pepper and cornmeal. Grill seasoned side first for 5-7 minutes, checking occasionally to make sure it doesn't burn. When dough is grilled sufficiently, flip pizza and pour a ladle of sauce in center then distribute evenly, leaving a few inches for crust, and remove bay leaves. Sprinkle with cheese and black beans then close grill. The second half of the pizza will take less time than the first, so once cheese has melted, remove from heat and serve. Garnish with freshly chopped cilantro.

Notes: Most pizzerias offer dough for around $4-$5 a piece. It's much better quality and easier to roll out than store bought dough, whether frozen or unfrozen. It's important to bring all ingredients out to the grill with you. If you need to run inside constantly, it's much easier to burn the pizza. Oaxacan cheese is essentially a Mexican version of mozzarella. If you can't find it, freshly grated mozzarella can be substituted. This pizza can be baked, but since the sauce has cooked meat in it already, the meat stays more tender if exposed to high heat for less time.

Number of Servings: 4-6

Submitted by: zdlrx7 ( See all of zdlrx7 Recipes )

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