This recipe is from eating well. My husband sent me the recipe and once I looked it over I instantly thought of the mexican pizza from Taco Bell. I used to love those. Now I will not go near their food. So I decided to see how this recipe turned out and it was great. The only change I would make is to use either fresh jalapenos or canned. The pickled ones were a little bitter and sort of over powered the pizza. I also added hot sauce and cilantro to ours before serving. This would work as a great appetizer too, just cut into small pieces. Enjoy!
Ingredients
1 cup canned black beans, rinsed
1/2 cup chopped jarred roasted red peppers
1 medium clove garlic, quartered
1 tablespoon chili powder
1/4 teaspoon salt
Yellow cornmeal, for dusting
1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough
1 cup shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
1/4 cup chopped pitted ripe black olives
2 tablespoons chopped pickled jalapeños
Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes.
Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal.
Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.
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