Santa fe pizza

Prepare Basic Pizza Dough as directed below.

Lightly brush shaped pizza dough with oil and dust with cumin. Spread black bean dip evenly on dough, leaving 1-inch rim.

In plastic bag, toss chicken with taco seasoning so chicken strips are evenly coated. Remove chicken from bag and mix with salsa in small mixing bowl. Place chicken mixture evenly over bean dip. Sprinkle with corn, scallions, and cilantro. Top with cheese.

Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on DUAL setting for 15 minutes or until cheese is bubbling.

Pinch sugar
1 cup warm water (105-115 degrees)
1 package active dry yeast
1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.

Put 21/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.

Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® PizzazzTM baking pan.