Tostada Pizza

We love the tostada pizza at California Pizza Kitchen and this was our best duplication with what ingredients we had on hand.

My favorite bean dip:

3 cans of beans -- any kind you like (black, ranch, kidney, whatever) undrained
1 can corn - drained
chopped tomatoes
1 packet Good Seasons Italian dressing -- made up

this is good with tortilla chips or pita chips, but -- since it makes a lot -- I always just make it w/ one can of beans(black) and 1/2 - 1 whole can corn and just poured some light Italian dressing from the bottle. ('cause I didn't have any mix)

Tostada pizza:

make the crust -- and i like to put a little olive oil down on the pan and then cornmeal. spread crust with ranch dressing and a little motzerella cheese and bake til done. then top with however much bean dip it takes, choped lettuce (pre-tossed w/ ranch if you like) and some more motz cheese if desired, and crumbled-up tortilla chips. avacado is good on it too.

My favorite Pizza Crust Recipe: (obtained from a '70's "how to make the best pizza crust video" -- must be credible)

Soak for 7 min:
1 T. yeast
1 3/4 c. warm water
pinch sugar

add:
1/8 c. sugar
1 T. oil
1/2 T. salt
2 c. flour

mix on high with mixer for 5 min. or so -- it will be soupy
stir in 2-3 c. more flour (only as much as it needs) and knead 8-10 min
let rest in oil-coated bowl, covered, for 10 min.
shape, top , bake 15-20 min at 425 til bottom of crust is done. makes 2, 15" crusts.