Here's a great vegetarian delight to add to your kitchen arsenal. Don't worry about loading it up with too many toppings as the combo of freshly baked dough, melted cheese, and a spicy black bean puree is already good enough to be eaten on its own.
In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon.
Dump flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour. Cover with the mixing bowl and let rise for as long as you can wait.
To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 Tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.
For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through.
Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a super thin 10" crust.
Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity. Continue rolling out to your desired thinness. Rolling the dough on parchment paper can be easier as it won't stick as much. You can also bake the pizza directly on the parchment paper.
Once rolled out, bake the dough by itself for 1-2 minutes in a 400ºF oven. (I used a standard baking sheet.) Then add a thin layer of the garlic-oil sauce, followed by the black bean puree, tomatoes, scallions, and cheese.
Bake at 400ºF for 8-10 minutes, or until the edges start to brown. Cut into quarters and serve immediately.
It takes very little of the garlic-oil sauce to keep the pizza from tasting dry. One Tablespoon per pizza is the upper limit, I probably end up using only 1/2 Tablespoon per pizza.
This dough recipe is enough for four 10" thin crust pizzas, but the listed ingredients for the toppings are for two pizzas only. You can wrap the remaining dough in plastic and foil and it will keep in the fridge for at least a few more days.