Friday Night Pizza: Southwestern Black Bean & Vegetable
I created this week’s Friday Night Pizza one week where I was craving something a bit different, and we didn’t have any mozzarella cheese in the fridge. We did, however, have some leftover spicy black bean dip, and some queso fresco from tacos earlier in the week. I started thinking about making a southwestern-style pizza, and this is what I ended up with; it was pretty darn tasty!
I used the black bean dip I had on hand, but an easy substitution would be some canned spicy refried black beans — whatever brand you prefer. Over the black beans I sprinkled a little shredded cheddar, then topped that with thinly sliced green pepper, diced grape tomatoes, thinly sliced onion and a handful of frozen corn (I didn’t even bother to thaw it.) I had some cilantro on hand, so I chopped some up and added that too. I didn’t have any chili peppers, but some of those chopped up would be a good addition if you like the heat. Over the top of the pizza I crumbled some queso fresco, popped it in the oven, and in 10 minutes we were munching on a little slice of spicy black bean pizza heaven.
Southwestern Black Bean & Vegetable Pizza
1 ball pizza dough (about 1 lb)
roughly 1/2 cup refried black beans
1 cup shredded sharp cheddar cheese
thinly sliced green pepper (about 1/4 large pepper)
thinly sliced onion (about 1/4-1/2 onion, depending on how much you like)
a handful of frozen corn
1/2 cup diced grape or cherry tomatoes
1/4 cup chopped cilantro
roughly 1/2 cup queso fresco, crumbled
Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.
Spread the refried beans all over the crust. Top with the cheddar cheese, then the pepper, onions, corn, and tomatoes. Finish by sprinkling with the chopped cilantro and crumbled queso fresco.
Bake the pizza for about 8 minutes, until the crust is golden brown and the cheese has melted.