Turned this weeks leftovers into a pizza. Chicken adobo and refried beans under the cheese, topped with fresh jalapenos then baked. Finished with a drizzle of Valentina's hot sauce (the black label is my favorite).
I did a light base of my normal crushed tomato sauce then the chicken right on top so the sauce from the chicken could melt in.
For the beans I treated it like when I put loose sausage on a pizza: little nickel to quarter sized blobs instead of an even spread layer. I really like this because when you hit some beans in a bite, it really popped.
I think next time I would consider some white onion and/or cilantro post-bake. But I didn't want it to get too busy.
Home oven, 550*F, 65% hydration, 48hr cold ferment. Started it in a 16" Lloyd pan because the toppings were dense, made for a tough launch from a peel. Then removed it from the pan and finished directly on stone.
by js123607