Mexican Pizza

Name: Mexican Pizza
Ingredients: 1 cup canned black beans, rinsed; 1/2 cup coarsely chopped jarred roasted red peppers; 1 garlic clove; 1 tablespoon chili powder; Kosher salt; 1 pound whole-wheat pizza dough; Cornmeal, for dusting; 1 cup shredded low-fat Monterey Jack cheese (3 ounces); 1/2 cup grape tomatoes, halved; 1/4 cup pitted black olives, sliced; 1 scallion, thinly sliced; 1 cup shredded butter lettuce; 3 tablespoons reduced-fat sour cream

13 ingredients

9 steps

Ingredients

1 cup canned black beans, rinsed
1/2 cup coarsely chopped jarred roasted red peppers
1 garlic clove
1 tablespoon chili powder
Kosher salt
1 pound whole-wheat pizza dough
Cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese (3 ounces)
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, sliced
1 scallion, thinly sliced
1 cup shredded butter lettuce
3 tablespoons reduced-fat sour cream

Directions

1

Set a pizza stone on the bottom of the oven and preheat the oven to 450.
2

In a food processor, combine the black beans with the roasted red peppers, garlic clove and chili powder and puree until smooth.
3

Season with salt.
4

Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel.
5

Spread the black-bean puree on top, leaving a 1/2-inch border.
6

Sprinkle with the cheese, tomatoes, olives and scallion.
7

Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling.
8

Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream.
9

Cut into 4 or 6 wedges and serve at once.