Mexican Pizza

posted in: Main Dish, Pizza, Tex-Mex, Vegetarian        date:

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.

Mexican Pizza
Ingredients:
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
Kosher salt
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

Directions:
-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.

Serves 4

Adapted from Spike Mendelsohn, Food and Wine, July 2010

PRINTER FRIENDLY:
SHARE ON:
COMMENTS: ( 6 )
  • urvashee (Dessarts)

    I just saw this on foodgawker and it looks delicious. We are vegetarian and love mexican so will definitely gives this a try!

  • Courtney Champion

    Thanks! I'm trying to incorporate more vegetarian meals, and this one will definitely be making an appearance on our menu again soon.

  • Amy of Sing For Your Supper

    I loooove Mexican pizza! This looks so delicious, Courtney!!

  • Star

    This looks awesome!! We make your Asian pizza all the time. Sometimes w/o the pizza crust and just on rice. I can't wait to try this one.

  • Courtney Champion

    Amy, thanks so much! 🙂

    Star, sometimes we do that with the leftover chicken from that pizza. It's so tasty! I'm glad to hear you and Kevin enjoy it! I think you guys will really like this one, too.

  • ashley

    oh this looks delicious!! i love that it uses a puree of the black beans & red peppers for the sauce! i've tried a few options like salsa that weren't quite right… genius!