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

by 4  people

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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Appetizers, Mexican Appetizers, Pizza
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  • 1   cup 
    canned black beans, rinsed
  • 1/2  cup 
    coarsely chopped jarred roasted red peppers
  • 1   
    garlic clove
  • 1   tablespoon 
    chili powder
    Kosher salt
  • 1   pound 
    whole-wheat pizza dough
    Cornmeal, for dusting
  • 1   cup 
    shredded low-fat Monterey Jack cheese (3 ounces)
  • 1/2  cup 
    grape tomatoes, halved
  • 1/4  cup 
    pitted black olives, sliced
  • 1   
    scallion, thinly sliced
  • 1   cup 
    shredded butter lettuce
  • 3   tablespoons 
    reduced-fat sour cream
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.
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.
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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