Monday, January 15, 2007

Mexican Black Bean Pizza

I was originally going to make curry in the crockpot today, but I spent all last night suffering from food poisoning so I didn't think super-spicy curry would be the best idea tonight. So I re-arranged our meal plan for the week and decided to make this Mexican Black Bean Pizza recipe from the Better Homes & Gardens website. It was fast and simple, which is what I needed tonight. It was pretty good. Not amazing though. I will take it to work for lunch tomorrow. But because it wasn't amazing, it's not going to be a make-again. It would probably be good for kids, though. Maybe I'll make it with my students sometime.

Mexican Black Bean Pizza
1 10-ounce package refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded Cojack or cheddar cheese (6 ounces)
1/2 cup chopped red sweet pepper
1/4 cup sliced green onion
1/2 cup dairy sour cream
2 tablespoons salsa

1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.

2. Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.

3. Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.

4. In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.

Picture from BH&G:
pizza

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