I really thought my son would love this recipe, since it combines three things he loves: corn, black beans, and pizza. Nope. But Toby and I liked it! I used a pizza crust that is refrigerated in a “biscuit can”, and I can’t think of the brand. The recipe says to bake it for 20 minutes, but I checked it at 14 minutes and it was almost burned. So watch it! This was really good and flavorful, and it was even better dipped in some ranch dressing! I would make this again (and just make something else for Liam, I guess. SIGH).
Black Bean Pizza
(Fitness magazine, March 2011)
Prep: 12 mins
Cook: 20 mins
Makes: 4 servings
1 15 ounce can black beans, drained and rinsed
1 cup thawed frozen corn kernels
4 plum tomatoes, chopped into 1/4-inch pieces
1/2 cup chopped scallions
1 teaspoon ground cumin
1 teaspoon chili powder
1 avocado, diced into 1/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounces pizza dough, regular or whole-wheat
1 cup finely shredded reduced-fat sharp cheddar
1. Preheat the oven to 450 degrees F. and place an empty baking sheet on the middle rack.
2. In a medium bowl, combine the black beans, corn, tomatoes, scallions, cumin, chili powder, avocado, salt and black pepper; set aside.
3. Working on a lightly floured surface, roll the pizza dough into a 13-inch circle. Transfer to warmed baking sheet and crimp the edges slightly to form a lip at the edge of the crust. Top with black bean mixture, sprinkle with the cheese and bake 20 minutes or until crust is golden brown. Cut into 8 slices and serve.