Chorizo and Black Bean Pizza Pie

By cmschnettler

Ingredients

• 1 1/2 - 1 3/4 cups all-purpose flour
• 3 tablespoons cornmeal
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2/3 cup warm water (105 degrees F to 115 degrees F)
• 1 tablespoon olive oil
• 1 tablespoon honey
• 6 - 8 ounces uncooked chorizo sausage links, casings removed, and/or ground beef
• 3/4 cup chopped red sweet pepper
• 1 15 ounce can black beans, rinsed and drained
• 1 4 ounce can diced green chile peppers, undrained
• Nonstick cooking spray
• 1 cup shredded Colby and Monterey Jack, Monterey Jack, and/or cheddar cheese (4 oz.)

Preparation

Step 1

In a large bowl stir together 1 1/4 cups of the flour, the cornmeal, yeast, and salt. Stir in warm water, oil, and honey. On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover and let rest 5 minutes.
Meanwhile, for filling, in a large skillet cook sausage and/or beef and sweet pepper over medium heat until meat is browned. Drain off fat. Stir in beans and chile peppers.
Line a 6-qt. oval slow cooker with parchment paper, then foil. Coat foil with cooking spray. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer to paper-foil liner in cooker. Fold down top edges of dough to make an even crust that extends 1 to 1 1/2 inches up the sides. Spoon filling into crust.
Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Sprinkle with cheese. Cover and cook 10 minutes more. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 10 minutes before serving.