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1
For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat.
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2
Add the chorizo and cook until crisp, about 6 minutes.
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3
Remove from the heat and reserve.
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4
In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat.
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5
Add the beans and cook until warm, about 5 minutes.
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6
Remove from the heat and reserve.
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7
For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl.
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8
Mix thoroughly by hand to form a soft dough, about 2 minutes.
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9
If the dough feels dry, add more water (one tablespoon at a time).
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10
Preheat a 12-inch cast-iron skillet.
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11
Place a piece of parchment paper on a flat surface.
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12
Put half of the dough onto the parchment paper and place another piece of parchment paper on top.
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13
Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter.
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14
Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes.
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15
Turn over to cook on the other side.
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16
To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough.
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17
Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo.
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18
Continue to cook for until the cheese is melted, another 2 to 3 minutes.
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19
Remove the pizza from the pan onto a round serving platter.
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20
Top with the iceberg lettuce.
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21
Season with salt and pepper.
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22
Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema.
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23
Cut into 4-inch squares and serve immediately.
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24
Repeat with the remaining half of dough and toppings.
