Description

Ingredients:

3 T. TABASCO Chipotle brand Pepper Sauce
1 tsp Cumin, ground 
1 tsp Garlic powder 
1 T. Salt
1/2 tsp Black pepper 
1 T. Lime juice 
1/2 tsp White wine vinegar
1 tsp. Sugar 
2 T. Canola oil 
1 lb. Flank steak
12 oz. Prepared pizza dough
2 T. Cornmeal
1 c. Tomato salsa
3/4 c. Pepper Jack cheese, shredded
3/4 c. Cheddar cheese, shredded 
1/4 c. Black beans, canned, rinsed
1/4 c. Red onion, sliced
1/4 c. Red pepper, 1/4 strips 
2 T. Jalapeno, thin sliced 
2 T. Cilantro, chopped
3 each Lime wedges 
1/2 c. Sour cream
 

Directions:
1. Preheat oven to 400F and preheat grill or grill pan.
2. Combine TABASCO Chipotle Pepper Sauce, cumin, garlic powder, salt, black
pepper, lime juice, vinegar, sugar and canola oil. Pour over flank steak and
let marinate in refrigerator for at least 20 minutes, but preferably 3 hours or
overnight.
3. Grill or sauté steak to rare. (Tip: Use a probe thermometer and remove steak
from heat when it reaches 110F). Remove from heat and let rest for 10-15
minutes. Slice steak into thin slices. Reserve.
4. On a flat work surface, flatten pizza dough into a 14 disk, leaving a 1/2
raised rim around the edge. Place on a wooden pizza peel sprinkled with
cornmeal. Spread an even layer of tomato salsa on pizza dough. Next spread
a layer of Pepper Jack and cheddar cheeses. Distribute black beans, redonions, red peppers and jalapeos evenly on top of cheese.
5. Bake pizza for 10-12 minutes on a pizza stone or pizza screen. Remove from
oven, add steak and return to oven for another 2-3 minutes.
6. Remove pizza from oven and sprinkle with chopped cilantro. Use lime wedges
to squeeze fresh lime juice over pizza. Slice and top with each slice with sour
cream.