Mexican Pizza

I’m actually not usually a fan of mexican taco pizza – I mean it is typically loaded up with greasy beef topped with loads of cheese and piled on top with shredded iceberg lettuce that wilts within minutes.  But this version of mexican pizza was the complete opposite of that one.   The ‘sauce’ is actually pureed black beans.  I topped this with a mixture of cheddar and monterey jack cheeses and packed it full of yummy toppings – tomatoes, olives, spinach, corn, onions, jalapenos and scallions.  Both my husband and I really enjoyed it – it was the perfect meal on a cool summer evening when I didn’t mind turning on the hot oven. Enjoy!

Ingredients

• 1 ball pizza dough (your favorite homemade or store-bought)
• 1 can black beans, rinsed and drained
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. chili powder
• 1/2 tsp. salt
• 3 Tbsp. chicken broth
• 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)
• 1/4 cup sliced black olives
• 1/3 cup chopped spinach (defrosted frozen spinach)

Directions

1. To make the pizza, preheat the oven and a pizza stone at 450˚ F for at least 15-30 minutes. 

2. Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.

3. Combine the black beans, cumin, paprika, cayenne, chili powder and salt in the bowl of a food processor.  Puree until ground into a paste.  Scrape down the sides of the bowl.  With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed. 

4. Spread the bean puree onto the shaped pizza crust in an even layer (I did not use all of the puree).

5.  Layer evenly with the cheddar and monterey jack cheese.  Sprinkle the jalapeño, red onion, tomato, corn, olives and spinach over the cheese layer.

6. 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.  Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from Annie’s Eats

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