This pizza is an ode to the Tostada pizza available at California Pizza Kitchen (CPK). Whenever we travel and come across this chain, we make it a point to have at least one meal there. My husband loves this place and I am nostalgic about it too. Right after we got married, we went to Boston, my husband had a conference he was attending there. Those were the good old days when I travelled with him to conferences before we grew up and became responsible adults! Anyways, the first restaurant we went to in Boston was CPK. The tostada pizza was his favorite and we ordered it. It has become my favorite too. Prior to that I had never seen a pizza topped with sour cream, lettuce and tortilla chips after it is baked. It was so different and fresh. Warm, spicy, cheesy, creamy and crunchy all in the same bite. I had not had much Mexican food by then either. So the wow effect was even bigger. I really don't know what goes into making that pizza but here is my take on it from what I remember.
As always, I follow the instructions on the back of the packet of pizza yeast. It comes out perfect every time. Makes 3 generous individual pizzas
Vegetarian refried beans - 1 can
Peppers - 1/2 cup thinly sliced ( I had mini sweet peppers, you can use any peppers you like)
Yellow onion - medium sized onion 1/2 thinly sliced
Shredded Mexican cheese - 1 cup ( more or less depending on your taste)
Habanero cheese - 1/2 cup ( pepper jack, if you prefer milder or skip this altogether)
Sour cream - 1/4 cup
Guacamole - 1/4 cup (optional) ( please click for recipe for guacamole)
Romaine lettuce- a handful thinly sliced ( any crunchy lettuce will do)
Cilantro - 1/4 cup finely chopped
Heat a can of vegetarian refried beans as per instructions.
Place pizza stone on bottom rack of oven and heat to 425 F. ( you can always use a baking sheet)
Divide the pizza dough into 3 equal portions.
Roll out one portion evenly to a rough 8 inch circle.
Poke with a fork to prevent puffing.
Spread a thin layer of refried beans.
Add some onions and peppers.
Sprinkle a handful of both varieties of cheese.
Bake in oven for 9-10 minutes.
Take it out of the oven, add cilantro, some sour cream, guacamole, shredded lettuce and crushed tortilla chips.