📖 Instructions

1. First, let’s proof the yeast: In a small bowl, combine warm water (around 105-115°F) with sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes, until it becomes foamy. This step ensures your dough will rise properly. If it doesn’t foam, your yeast might be old.
2. Next, make the dough: In a large mixing bowl (or the bowl of your stand mixer if you’re fancy), combine the flour and salt. Make a well in the center and pour in the proofed yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook attachment for about 5 minutes. Pro-Tip: If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
4. Let it rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I like to put mine in the microwave (turned off, of course!) after heating up a mug of water in there for about 2 mins.
5. Prepare the toppings: While the dough is rising, prepare your toppings. Dice the red onion, bell pepper, and jalapeño. Cook the ground beef or chorizo in a skillet over medium heat until browned. Drain off any excess grease and stir in the taco seasoning. Drain and rinse the black beans and corn if using canned.
6. Preheat the oven: Preheat your oven to 450°F (232°C) with a pizza stone or baking sheet inside. The high heat is key to a crispy crust.
7. Shape the dough: Punch down the risen dough to release the air. On a lightly floured surface, roll or stretch the dough into a 12-inch circle or desired shape. Be patient, it’s ok if it's not perfect! I personally like a rectangular pizza, it makes for easier slicing, believe it or not!
8. Assemble the pizza: Carefully transfer the dough to a piece of parchment paper. Spread the enchilada sauce evenly over the dough, leaving a small border for the crust. Sprinkle with a layer of shredded mozzarella cheese, then add the cooked ground beef or chorizo, diced red onion, bell pepper, jalapeño, black beans, and corn.
9. Bake the pizza: Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it – ovens vary, and you don't want a burnt crust!
10. Garnish and serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with chopped fresh cilantro, a drizzle of sour cream or Mexican crema, and a sprinkle of crumbled cotija cheese, if desired. Serve immediately and enjoy every bite of your Oklahoma Oasis Pizza!
11. Optional Tip: Try using a pizza peel dusted with cornmeal to transfer the pizza to the stone easier. Also, consider adding a little lime juice to the sour cream/crema for a zingy touch!