Mexican Pizza

So the first time I saw this recipe, I was a BIT skeptical, but Annie’s Eats convinced me to try it, and now I want to make it every day. I tweaked it a bit, adding a few favorite ingredients to freshen up the meal and it ended up as a HUGE hit in the house. It’s a nice change from marinara and mozzarella.

For two pizzas, I spent about $6, and of course, I used ingredients I already had on hand.

Ingredients for 2 10-inch pizzas or 1 large pizza:

  • 1/2 batch of pizza dough
  • 1 14-ounce can black beans, rinsed and drained
  • Cumin
  • Garlic Salt
  • Cayenne
  • Salt
  • 2 tablespoons chicken stock
  • 1 cup shredded cheese
  • 1 small tomato, diced
  • ½ cup frozen corn
  • ½ red onion, diced
  • 1 jalapeno pepper, diced
  • 1 avocado, diced
  • 1 lime, juiced
  • Cilantro leaves
  • Olive oil

Preheat oven to 375 degrees.

Lightly dust a baking sheet with cornmeal and shape dough into 1 or 2 pizzas.

Brush the sides with olive oil and bake for 10 minutes. Remove from oven and allow to cool down.

In a food processor, combine the black beans and seasonings. Pulse until smooth and then add seasonings and chicken stock. Pulse again until well mixed. Set aside.

Evenly divide black beans between the two crusts. Then top with remaining ingredients, except for avocado, cilantro, and lime juice.

Bake for 10 more minutes. Allow to cool for a minute and then add avocado and cilantro leaves. Sprinkle with lime juice and serve immediately.

Published in: on May 2, 2011 at 8:05 am  Leave a Comment  
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