Imagine it - a crispy cornmeal crust. Seasoned beans topped with sliced black olives and two kinds of cheese. A cool layer of sour cream, chopped ripe tomatoes and creamy avocado, with a hint of cilantro over the warm, gooey cheese layer. It's a Seven Layer Pizza, my friends, and you don't have to imagine it. It's for real. And it's delicious. It has been my little obsession this past week, and it is only because our fridge is stocked full of leftovers that I've stopped baking it.

 I love seven layer dip, but I might love it even more in pizza form. I think it is the warm beans and melted cheese. Cold cheese is good, but melted cheese is even better in my mind. I love the spiciness of the seasoned refried beans and salsa with the cool layer of sour cream, tomatoes and avocado. I love that I can eat seven layer dip and call it a meal. I also love that it is easily adjusted to meet the tastebuds of my family. Want some ground beef in there? Sure! Throw it in with the refried beans. (Cooked first!) What some corn, or green bell pepper? Throw them on top, or add them before baking so they get softer and more sweet. Adaptable, tasty, and cheesy? That's my kind of dinner. 

Seven Layer Pizza

By HeatOvenTo350 Published 06/24/2013

Ingredients

• 3 teaspoons dry yeast
• 5 cups flour (plus more if needed)
• 2 teaspoons salt
• 2 tablespoons sugar
• 1 cup cornmeal
• 2 cups warm water
• 1/4 cup vegetable oil
• 1 can pinto beans
• 1 package taco seasoning mix (I prefer low-sodium)
• 1 tablespoon lime juice
• 1 cup salsa
• 2 cans (6 ounces each) sliced black olives, drained
• 2 cups cheddar cheese
• 2 cups mozzarella cheese
• 1 (16 ounce) container sour cream (light is fine)
• 2 large tomatoes, chopped
• 4 large avocados, chopped
• cilantro (optional)

Instructions

1. For the dough: Combine yeast, flour, salt, sugar and cornmeal in the bowl of a standing mixer fitted with a dough blade. Stir to combine. Add oil and water and mix to combine. Knead on a low speed in the mixer for 2 minutes. If dough is not clearing the bowl, add more flour, a few tablespoons at a time until the dough makes a ball. Knead for 5-6 minutes, then turn out of mixing bowl into a greased bowl. Cover and let rise until double, about 45-60 minutes.
2. When dough has risen, punch it down and let rest in the bowl for 10 minutes. Heat oven to 425 degrees.
3. Turn dough out onto a floured surface and divide into two equal-sized portions. Cover one portion and roll the other half of the dough into a circle, about 16" in diameter.
4. In a medium bowl, combine refried beans, taco seasoning and lime juice. (It may be easier to combine if you warm the beans in the microwave first.) Spread half of the refried bean mixture on the rolled dough. Top with 1/2 cup salsa, 1 can of the black olives, then 1 cup each of the cheddar and mozzarella cheese. Repeat with the remaining dough and refried beans, salsa, olives and cheese. 
5. Bake pizzas until cheese is melted and crust is starting to brown, about 15 minutes.
6. Cut pizzas into slices and top with sour cream, chopped tomatoes, chopped avocado and cilantro. Serve immediately.

Yield: 2 large pizzas
Prep Time:30 minutes
Cook time: 1 hour 15 minutes, including rising time

Recipe Source: HeatOvenTo350 (dough adapted from food.com)