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:

    1. 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.
    2. Roll out pizza dough and lay on a cornmeal sprinkled pizza pan.
    3. Spread out as much bean mixture as you want.
    4. 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.
    5. Top with colby jack cheese.
    6. Bake at 425* for 10 to 15 minute or until crust is golden brown.
    7. You can top with any type of taco toppings, like lettuce, salsa, guacamole, etc. We left ours plain.

Recipe adapted from Chocolate & Chillies