Mexican Pizza
Recipe from Food & Wine

Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, olives, shredded lettuce, and low-fat Jack cheese on a whole-wheat crust, the pie also gets a little low-fat sour cream (that nacho staple) on top.


Mexican Pizza
Pernille Pederson

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Servings: 4 servings (6 for kids)
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Appetizers, Mexican Appetizers, Pizza
 
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Ingredients
  • 1  cup
    canned black beans, rinsed
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  • 1/2  cup
    coarsely chopped jarred roasted red peppers
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  • 1 
    garlic clove
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  • 1  tablespoon
    chili powder
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  •  
    Kosher salt
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  • 1  pound
    whole-wheat pizza dough
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  •  
    Cornmeal, for dusting
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  • 1  cup
    shredded low-fat Monterey Jack cheese (3 ounces)
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  • 1/2  cup
    grape tomatoes, halved
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  • 1/4  cup
    pitted black olives, sliced
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  • 1 
    scallion, thinly sliced
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  • 1  cup
    shredded butter lettuce
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  • 3  tablespoons
    reduced-fat sour cream
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Directions
1.
Set a pizza stone on the bottom of the oven and preheat the oven to 450 degrees. In a food processor, combine the black beans with the roasted red peppers, garlic clove, and chili powder and puree until smooth. Season with salt.
2.
Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives, and scallion.
3.
Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream. Cut into 4 or 6 wedges and serve at once.
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