1 pizza dough 

2 tablespoons cornmeal

2-3 yukon gold or red potatoes, diced

1 tablespoon olive oil

1 teaspoon salt 1/2 teaspoon pepper

1 can lentils

2 tablespoons taco seasoning, or make your own:

(2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt)

1 chipotle pepper, chopped

1 tablespoon adobo sauce

1/4 cup minced red onion

1 jalapeño, diced fine, seeded if you want

1 red pepper, red cubanelle, if you can get one, diced

3-4 cloves garlic, chopped

2 teaspoons anatto seed oil, or olive oil

1/3 cup water or vegetable broth.

1/2 cup queshew

1/4 cup chopped tomatoes

1 ear corn, grilled and shucked

1 can vegetarian refried beans

guacamole

cilantro

Make the potatoes by tossing them in the olive oil, salt and pepper and roasting them in a 400ºF oven for about 30 minutes, until tender and browned on the outsides. Make the lentil meat by sautéing the onion, garlic, red pepper and jalapeño in the anatto oil over medium high. Cook until soft, then add the taco seasoning and chipotle. Stir to coat, about 1 minute, and add lentils. Stir in the water or broth and mush the lentils a little with the back of your spoon. Cook about 5 minutes, then turn off the heat. 

Roll out dough to fit your pizza stone. Dust the stone with the cornmeal. Lay out the dough on the stone and fold over the overhanging edges to make a crust. Preheat the oven to 500ºF. Spread the refried beans on the dough, covering all but the crust. Over the beans, spread the lentil meat. Sprinkle the potatoes evenly over the pizza. Pour the queshew evenly around the pizza. Sprinkle with grilled corn, chopped tomatoes and cilantro and bake for 12 minutes. After 12 minutes, the edges of the pizza should be light brown. Remove from oven, slice and dollop guacamole on each slice. Sprinkle with a little more cilantro and serve.