Two-Bean Veggie Pizza

Name: Two-Bean Veggie Pizza
Ingredients: 1 medium onion, sliced; 2 teaspoons canola oil; 3/4 cup canned kidney beans, rinsed and drained; 3/4 cup canned black beans, rinsed and drained; 1/2 cup salsa; 1 tablespoon hickory smoke-flavored barbecue sauce; 1 sprig fresh parsley, stems removed; 1 small garlic clove, peeled and halved; 3/4 teaspoon ground cumin; 1/4 teaspoon pepper; Dash hot pepper sauce; 1 prebaked 12-inch thin pizza crust; 1 cup frozen corn, thawed; 1 can (14-1/2 ounces) diced tomatoes, drained; 3/4 cup shredded sharp cheddar cheese; 3/4 cup shredded pepper Jack cheese

16 ingredients

4 steps

Ingredients

1 medium onion, sliced
2 teaspoons canola oil
3/4 cup canned kidney beans, rinsed and drained
3/4 cup canned black beans, rinsed and drained
1/2 cup salsa
1 tablespoon hickory smoke-flavored barbecue sauce
1 sprig fresh parsley, stems removed
1 small garlic clove, peeled and halved
3/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash hot pepper sauce
1 prebaked 12-inch thin pizza crust
1 cup frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded pepper Jack cheese

Directions

1

In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally.
2

Meanwhile, preheat oven to 450°. In a food processor, combine beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and pepper sauce; cover and process until pureed.
3

Place crust on a
4

; spread with bean mixture. Top with caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted.