Chorizo and Bean Topping:
4 tablespoons vegetable oil
5 ounces raw pork chorizo
One 16-ounce canned refried black beans
10 inch corn tortillas (crunchy or not)
1/2 cup Oaxaca cheese
Iceberg lettuce, shredded
Kosher salt and freshly ground black pepper
Crumbled queso fresco
Mexican crema
For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve.
In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.
If using non-crispy tortillas:
Drizzle the oil into hot skillet and place tortilla into the skillet to cook for about 1 minute. Turn over to cook on the other side.
To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.
Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-chorizo-pizza-tlayuda-recipe/index.html?oc=linkback