1 cup canned black beans, rinsed and drained
½ cup coarsely chopped roasted red peppers
2 cloves of garlic
1 tablespoon chili powder
2 teaspoons cumin
Kosher salt
1 pound pizza dough
cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese
½ 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 sour cream
Set the pizza stone on the bottom of the oven, and heat the oven 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.
Stretch the dough into a 12-inch round and place on a cornmeal dusted pizza peel or the back of a sheet pan. Spread the black bean puree on top, leaving a ½-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 cutting board and cut into 8 slices. Top each with lettuce and dollops of sour cream and serve immediately.