It was very hard not to be able to post this last week because Cinco de Mayo was this past weekend. When I pinned this recipe on Pinterest I had so many people repin it that I knew it would be a favorite already! Who cares if Cinco de Mayo is past us, you need to make this pizza ASAP.
When I was trying to choose a recipe I mostly perused the Tex-Mex cuisine. I almost chose the Southwestern Quinoa Casserole but I knew I would be the only one eating leftovers. Well, guess what? I still was the only one eating this pizza because my hubby is a stickler about eating black beans. All I know is I cannot wait for my little girl to grow up because I know she will have a developed palate. :-)
Before I get to the recipe I want to say that I have a bit in common with Tessa other than the fact that we both love to cook. We both are in the pharmaceutical field! I also minored in chemistry and am a registered pharmacy technician. Looking forward perusing more recipes and so should you! Go check out her blog after making this yummy pizza.
I did make some changes using my own recipe for pizza dough and I made this a lot more easier to handle.I added all the toppings to a hot pizza instead of cooking the jalapenos, tomatoes and cilantro. I liked it a lot and would make it this way again.
You can add vegan cheese if you are vegan, or try Mozzarella cheese like the original recipe indicates. Thanks Tessa, for posting such a yummy recipe!
Mexican Black Bean Pizza
Prep Time: 60 minutes
Cook Time: 14 minutes
Keywords: bake lunch entree vegetarian black beans Cinco de Mayo Mexican
Ingredients (4 slices)
- 1 cup whole wheat white flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 2 & ¼ teaspoon pizza yeast or instant yeast
- 1 1/2 Tablespoons olive oil
- 1/3 cup very warm water
- More flour for surface when kneading
- 1/2 cup canned black beans
- 2 cloves garlic, minced
- 1/2 cup onions, chopped
- 1/2 Tablespoon chili powder
- 1/4 tsp. cumin
- 1/2 teaspoon salt
- 2 ounces Muenster cheese, shredded
- 2 Roma tomatoes, seeded and chopped
- 1/2 avocado, chopped
- 2 Tablespoons cilantro, chopped
- 10 pickled jalapeno pepper slices
- 1-2 cups shredded romaine lettuce
Spray a pizza pan with non-stick spray and sprinkle with some cornmeal (optional) and preheat oven to 500 degrees.
In a large mixing bowl, mix together 1 cup of flour, salt, oregano, garlic powder, and yeast. Stir well. Now quickly add in 1/3 cup of very warm water along with your 3 tbsp of oil. Stir well.
Grab the dough and place on floured surface. Knead the dough for 5 minutes, adding flour if it gets tacky. After 5 minutes the dough should be smooth and not sticky. Form into a ball and place in a large, oiled bowl.
Cover the ball with a bit of oil so it doesn’t dry out. Now cover the bowl and let it rise for 45 minutes. You can punch out the air once half way through. Cooking time will vary but my pizza took 14-15 mins at 500F.
Meanwhile, prepare the black bean layer. In a medium skillet, saute' onions, garlic, and black beans in 1 Tablespoon olive oil. Add the spices and cook for 5-10 minutes. Using a potato masher, mash the beans.
Once the pizza dough has risen, roll out the dough on a floured surface and place on the pizza pan. Spread the black bean puree on the pizza crust, leaving a 1/2-inch border around the edge. This will be more of a think crust pizza than a thick crust. Top with the cheese and place in the oven for 14 minutes.
After it is cooked, remove the pan from the oven and transfer the pizza to a work surface. Add the jalapenos, cilantro, avocado, tomatoes, and top with romaine lettuce.
Powered by Recipage