Mexican Black Bean Pizza
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The beans and cheese provide more than enough protein in this meatless Mexican-flavored pizza.
Ingredients
- 1 10-ounce package refrigerated pizza dough
- 1 15-ounce can black beans, rinsed and drained
- 2 tablespoons snipped fresh cilantro or parsley
- 2 tablespoons salsa
- 1 teaspoon ground cumin
- 1/4 teaspoon bottled hot pepper sauce
- 2 cloves garlic, quartered
- 1-1/2 cups shredded Cojack or cheddar cheese (6 ounces)
- 1/2 cup chopped red sweet pepper
- 1/4 cup sliced green onion
- 1/2 cup dairy sour cream
- 2 tablespoons salsa
- Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
- Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
- Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
- In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.
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