4 salsify roots
2 boneless, skinless chicken breasts
Korean barbecue marinade, to taste
1 can (16 ounces) black beans (drained), divided
1 corn on the cob
1 red onion, halved, divided
1 pound Suparossa gluten-free pizza dough
1 pear, cored and diced
2 large heirloom tomatoes diced
Mexican cheese blend (as much as you like)
Fill a large pot with water and bring to boil. Salt the water and add the salsify root, cut roots in half if necessary to get them to fit. Boil 10-15 minutes until the root is tender. Drain and let it cool. Once cooled, peel the skin. Set aside.
Grill chicken breast until internal temperature reaches 180 degrees. While grilling baste the chicken with the Korean barbecue marinade (or your favorite barbecue marinade). Cool chicken and shred into a bowl.
At the same time grill corn, turning often, and the red onion, cut-side down. When the corn is cooked let it cool then cut the kernels off the cob.
Heat oven to 450 degree. Oil a baking sheet.
Place four, 4-ounce portions of pizza dough 1-inch apart on the oiled sheet. Flatten the pizza dough (really thin so the dough is more like tortilla then a pizza dough) and bake 15 minutes until golden brown and bubbly.
For the salsa: Chop the red onion and add half of it to a bowl with the diced tomatoes, half of the black beans, corn kernels and diced pear. Salt and pepper to taste. Squeeze lime juice over and toss to coat.
For the refried salsify: Put salsify root, remaining black beans and red onion in the work bowl of a food processor and pulse 15-20 times. The consistency should be similar to refried beans. If it seems a bit thick thin it out with a tablespoon of water at a time.
To assemble: Place baked pizza dough on an oven-safe plate; top with a layer of refried salsify root on top of the pizza dough, then some shredded chicken and a sprinkle of cheese. Put back into oven until cheese has melted.
When the cheese has melted remove from heat and top with salsa or serve salsa on the side.