Mexican Black Bean Pizza Recipe
Ingredients
| 1 10-ounce package refrigerated pizza dough | ||
| Black beans | 1 15 Ounce, drained, rinsed | |
| Snipped parsley | 2 Tablespoon | |
| Bottled salsa | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), quartered | |
| Ground cumin | 1 Teaspoon | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Colby | 1 1/2 Cup (16 tbs), shredded | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
Lightly grease an 11- to 13-inch pizza pan.
Unroll the pizza dough and transfer to the prepared pan, pressing dough out with your hands.
Build up the edges slightly.
Prick generously with a fork.
Bake in a 425° oven for 7 to 10 minutes or until light brown.
Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, garlic, cumin, and hot pepper sauce.
Cover and blend or process until smooth, stopping to scrape down sides, if necessary.
Spread bean mixture over hot crust.
Sprinkle with cheese, sweet pepper, and green onions.
Bake about 10 minutes more or until cheese is melted and pizza is heated through.
In a small bowl combine sour cream and 2 tablespoons salsa.
Serve the pizza with sour cream mixture.
Unroll the pizza dough and transfer to the prepared pan, pressing dough out with your hands.
Build up the edges slightly.
Prick generously with a fork.
Bake in a 425° oven for 7 to 10 minutes or until light brown.
Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, garlic, cumin, and hot pepper sauce.
Cover and blend or process until smooth, stopping to scrape down sides, if necessary.
Spread bean mixture over hot crust.
Sprinkle with cheese, sweet pepper, and green onions.
Bake about 10 minutes more or until cheese is melted and pizza is heated through.
In a small bowl combine sour cream and 2 tablespoons salsa.
Serve the pizza with sour cream mixture.
Chef
