Tex-Mex Pizza

Combine 2 cups flour, active dry yeast, and ¼ teaspoon salt in a large bowl. Add 1 cup warm water (120°F to 130°F) and 2 tablespoons cooking oil, stirring until a soft dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes.

While dough rises, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté ½ cup chopped onion, ½ cup chopped green sweet pepper, and 2 minced garlic cloves until softened, about 3-4 minutes.

Add 1 pound ground beef or bulk chorizo to the skillet and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the canned tomatoes (cut up), 8-ounce can tomato sauce, 1 tablespoon fresh basil (or 1 teaspoon dried), 1 tablespoon fresh oregano (or 1 teaspoon dried), 1 teaspoon crushed fennel seed if using, ½ teaspoon sugar, ¼ teaspoon pepper, ⅛ to ¼ teaspoon ground red pepper, and ⅛ teaspoon chili powder. Simmer for 10-15 minutes, stirring occasionally.

Fold the rinsed and drained black beans, ½ cup chopped red sweet pepper, 3 tablespoons finely chopped jalapeño peppers, and 2 tablespoons fresh cilantro into the meat mixture. Simmer for 2 minutes and remove from heat.

Preheat oven to 425°F. Punch down risen dough and divide into 4 equal portions. Shape each portion into a ball.

Roll each dough ball into a ¼-inch thick circle on a surface lightly dusted with cornmeal. Transfer to pizza pans or baking sheets sprinkled with cornmeal.

Divide the meat sauce evenly among the four pizza crusts, spreading to within ½ inch of the edges. Top each pizza with ¾ cup shredded Monterey Jack cheese.

Bake in the preheated 425°F oven for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Remove pizzas from the oven and let cool for 2-3 minutes. Cut each pizza into slices and serve hot.