Categories: pizza
Ingredients
- Pizza dough
- 1 can black beans, rinsed and drained
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. cayenne
- 3 tbsp. chicken broth, veggie broth or water
- 3 oz. shredded cheddar cheese
- 3 oz. shredded monterey jack cheese
- 1 jalapeño, seeded and diced
- 1/4 cup red onion, finely chopped
- 1/3 cup tomato, seeded and diced
- 1/3 cup corn (fresh or frozen)
- 3-4 tbsp. chopped fresh cilantro
- Salt and pepper, to taste
Directions
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To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.
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Roll out the pizza dough into a 12-14 inch round.
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Lightly brush the perimeter of the dough with olive oil.
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Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor.
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Puree until ground into a paste.
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Scrape down the sides of the bowl.
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With the processor running, add the chicken broth until a smooth mixture is formed.
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Spread the bean puree onto the shaped pizza crust in an even layer (about ¾ of the puree).
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Layer evenly with the cheddar and monterey jack cheese.
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Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.
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Season with salt and pepper if desired.
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Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.
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Remove from the oven and let cool slightly before slicing and serving.
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VARIATIONS: This can also be jazzed up by adding chorizo, sausage, ground beef, etc.