It may not be pretty, but holy guacamole, is this pizza good! It’s one of my favorites to make at home.
If you’re intimidated by making your own pizza dough, don’t be. It is a pretty simple (but time consuming) process. Try this recipe and this tutorial over on Annie’s Eats. It is my go-to pizza dough and hasn’t failed me yet! If you’re not up for that, as I’m not on some nights, I mentioned in a previous post that you can buy balls of pre-made pizza dough from most grocery stores (At Publix, they are behind the bakery counter, you just have to ask for it – genius time-saver!) which work just as well.
The jalapeños deliver a little heat, but not too much and it is totally adaptable to suit your taste (I had to leave off the cilantro for D, but have done halfsies in the past). Ole. Ciao!
1 can black beans, rinsed and drained
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. cayenne
3 Tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded and diced
1/4 cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (fresh or frozen)
3-4 tbsp. chopped fresh cilantro
Salt and pepper, to taste
1. Preheat oven with a pizza stone on the middle rack to 500 degrees for at least 30 minutes.
2. Roll out the pizza dough into a 12 to 14 inch round on parchment paper and brush the perimeter of the dough (the exposed crust) with olive oil.
3. Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor and puree until smooth. Scrape down the sides of the bowl.
4. With the food processor running, add the chicken broth through the feed tube until a smooth mixture is formed.
5. Spread the bean mixture onto the shaped pizza crust in an even layer using as much as needed.
6. Layer the bean mixture evenly with the cheddar and monterey jack cheese.
7. Sprinkle the jalapeño, red onion, diced tomato, corn, and cilantro over the cheese layer. Season with salt and pepper if desired. (I didn’t need this…)
8. Transfer the pizza to the preheated pizza stone and bake for 10 to 12 minutes, until the cheese is melted and bubbling and the crust is lightly browned.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
Source: Adapted from Annie’s Eats