Mexican Pizza
What you need:
- 1 recipe pizza dough [I used my favorite with some cornmeal added in instead of Italian seasonings and garlic, etc.]
- 1 can black beans, rinsed and drained
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- Pinch of cayenne
- 1/2 tsp. salt
- Juice of 1/2 a lime
- 1/4 cup water, plus some
- 1 lb. chorizo sausage, cooked and crumbled
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced [leave the seeds, if you want some heat]
- 1 can corn, drained
- 1 tomato, diced
- Cilantro, to your liking, chopped
- Shredded colby jack cheese
Directions:
- Using a food processor, pulse together black beans, cumin, chili powder, garlic, black pepper, paprika, cayenne, and salt. Add lime juice and water. Pulse until desired consistency is reached. I pulsed mine a lot because I wanted it smooth. Asiya left hers a little more chunky.
- Roll out pizza dough and lay on a cornmeal sprinkled pizza pan.
- Spread out as much bean mixture as you want.
- Top with sausage, onion, pepper, jalapeno, corn, tomato, and cilantro. If I remember correctly, we actually sauteed the onion and bell pepper with the chorizo.
- Top with colby jack cheese.
- Bake at 425* for 10 to 15 minute or until crust is golden brown.
- You can top with any type of taco toppings, like lettuce, salsa, guacamole, etc. We left ours plain.
Recipe adapted from Chocolate & Chillies