I 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.
Carrot Sticks To Your Ribs 