Mexican pizza

mexican-pizza-1I had a hodge-podge mix of almost-enough-for-dinner leftover ingredients around the house this weekend, so I decided to throw them on a pizza. This also has enough good-for-you ingredients on it, so why don’t we just call it a healthy pizza, too?

I’ll be honest with ya, I’m not feeling entirely inspired to write today, so I’ll just get on with the recipe!

Original recipe from Food & Wine, my version is below.

Sauce

  • 1 cup canned black beans, rinsed
  • 1-2 tsp adobo sauce (from chiles in adobo), more as desired
  • Juice of 1 lime
  • 1 tsp cumin
  • 3 cloves garlic, minced

Toppings:

  • Sour cream
  • Grape tomatoes, halved
  • Avocado
  • Lettuce
  • Red onion, small dice
  • Jalapeño
  • Black olives
  • Shredded cheese
  • Anything else that would be good on a taco!

1 whole wheat pizza crust, either store bought or make your own

Assembly and cooking instructions

Put beans, garlic, cumin, lime juice and adobo sauce in a food processor and pulse until well combined. It’s ok if the sauce is a little chunky.

Spread the sauce over the pizza crust and top with the tomatoes, cheese, onions and jalapeño. Cook pizza according to package instructions for crust, 10-12 minutes.

Top with sour cream, lettuce and avocado, and serve.

Alternative use for sour cream and jalapeño: mix the two together with a little lime juice in a food processor and use a bottle to sauce the top of the pizza. It will give you more even coverage of the sour cream than using a dollop, and it will probably look better too! Had I thought of this before-hand, I would have done it myself.

Pizza close up!

Pizza close up!

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