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1
In a small saucepan heat 1/2 cup water to 110F.
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and transfer to a large bowl.
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3
Stir in yeast and sugar and let stand 5 minutes, or until foamy.
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4
Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes.
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5
Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour.
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6
(Alternatively, let dough rise, covered loosely, in refrigerator overnight, or until doubled in bulk.)
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7
In a 4-quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander.
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8
Cut each tomatillo into 8 wedges.
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9
In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden.
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Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups.
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11
Cool mixture slightly and in a food processor puree until smooth.
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12
Transfer sauce to a bowl and stir in coriander, lime juice, and salt to taste.
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13
In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps, until cooked through and browned.
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14
Transfer sausage with a slotted spoon to paper towels to drain.
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15
Preheat oven to 525F.
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and adjust oven rack on top shelf.
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17
Sprinkle a 16-inch perforated pizza pan with additonal cornmeal.
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Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17-inch circle.
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Fit dough into pan, forming an edge, and bake 5 minutes.
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20
Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge, and sprinkle with sausage, cheese, chilies, scallions, olives, and beans.
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21
Bake pizza 10 minutes, or until cheese is melted and crust is pale golden.
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22
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
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23
(Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
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24
Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
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25
Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
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26
(Wear rubber gloves when handling chilies.)
