Recipe - No Meat Bean Burn Pizza

1 Boboli (Bobali; Bobili, ?)
15inch bread crust
1 cn Refried black beans (or roll
your own)
1 cup White cheese; or more (take
your pick; this is a
guideline)
1 cup Yellow cheese; or more
Tomato sauce or decent pizza
sauce

VEGGIES
Chiles: fresh Habs; or other
very hot; pungent
Chiles: fresh Jalapenos;
etc., less hot
Tomatoes; cut or sliced up thin
Green peppers cut or sliced up or
chopped
Onions; scallions, whatever
you like
Mushrooms
Pineapple (maybe for some)
Olives

Date: Mon, 04 Mar 1996 22:48:44 0500 (EST)

From: WBRADFORD@delphi.com
This is not so much a specific recipe as it is a guideline for how to
create an excellent veggie pizza with a good long hot burn.

The day before the feast, get the refried beans ready. There are several
brands of lowlard black refried beans available; I suggest you buy a
premium one. Mix the beans with chopped habs or whatever chile you have.
How hot to go? The beans mellow the heat, so go by your experience, and add
a little. Hot pungent chiles are best here as the heat mixes with the beans
provides a Much better effect. Mix every 6 or so hours while keeping in the
icebox. (Maybe pre heating the bean/chile mix would make this process go
faster?) Anyway after 18 or so hours, it's time to make the pizza.

Preheat to 350 F. Layer the special refried beans over Boboli, and cover
with the sauce. Pile on a layer of cheese. Next One half the veggies, dull
colors first. Now the rest of the cheese and then the colored veggies. On
top go the 'mild' chiles. How much? how thick? Did you ever make a pizza?

Cook for about 20 minutes, but keep an eye on it. Too thick of beans,
cheese, veggies will cause the crust to burn before the cheese boils. And
too little 'stuff' will cause the center to cremate before crust is done.

Best regards from Bill wbradford@delphi.com Salt Lake City

CHILEHEADS DIGEST V2 #259

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