Eric and I love making pizza. With its endless combinations of dough, sauce, cheese and toppings, pizza can be whatever you want to be. I can’t think of many dishes that can be made into breakfast, dinner and dessert. Pizza is versatile, and I like that about it. Having already given an Asian inspired pizza a try, I was excited to see the recipe for this Mexican one.
This pizza’s sauce is made from a flavorful black bean and roasted red pepper puree. Spiced up with chili powder and cumin, it was good enough to eat on its own. It tasted even better on the pizza, which was topped with Monterey Jack cheese, grape tomatoes, Anaheim peppers (from our garden!) and green onions. This pizza isn’t the greasy, guilt-inducing kind, so there’s no need to feel bad about eating it. That’s a good thing for me because I know I’ll be making it again soon.
1 cup canned black beans, rinsed
1/2 cup coarsely chopped roasted red peppers
2 cloves of garlic
1 tablespoon chili powder
2 teaspoons cumin
1 pound whole wheat pizza dough
cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese
1/2 cup grape tomatoes, halved
1 green onion, thinly sliced on the diagonal
1 Anaheim pepper, seeded and thinly sliced
1 cup shredded lettuce
3 tablespoons low-fat sour cream
-Set the pizza stone on the bottom of the oven and preheat to 450º.
-In a food processor, combine black beans, red peppers, garlic, chili powder and cumin. Puree until smooth. Taste and season with salt, if needed.
-Roll the dough into a 12-inch round and place on a cornmeal dusted pizza peel.
-Spread the black bean puree on top, leaving a 1/2-inch border.
-Top with cheese, tomatoes, green onion and Anaheim pepper.
-Slide pizza onto the preheated stone and bake for about 12 minutes, or until crust is crisp and cheese is bubbling.
-Transfer pizza to a work surface and cut into 8 slices. Top each with lettuce and dollops of sour cream and serve immediately.
Adapted from Spike Mendelsohn, Food and Wine, July 2010