Mexican Pizza

This pizza has quickly become a household favorite. It's crispy, light, full of flavor, and easy to whip up. I can definitely appreciate that in a quick, week night dinner.

This pizza is like eating a giant nacho basically, but tastier. And for some reason, I just consider it healthier too, but hell, since when have I cared about healthy foods?

Anyway, this is a great quick dinner or weekend snack, and I promise that it'll all be devoured in mere minutes. And really, you can get very creative with the the toppings. Make it yours.


Ingredients for 2 medium pizzas

• 1/2 batch pizza dough
• 1 14-ounce can black beans
• Cumin
• Cayenne
• Salt and pepper
• 2 tablespoons chicken stock
• 1/2 - 1 cup shredded cheese
• 1/2 - 1 cup corn kernals, frozen or fresh
• 1/2 red onion, chopped
• 1 tomato, chopped
• 1 cup cilantro, chopped
• 1 avocado, diced
• 1 lime, juiced
• Jalapenos (optional)
• Olive oil
• Garlic powder

Preheat oven to 400 degrees.

Lightly dust a baking sheet with cornmeal and shape dough into 1 or 2 pizzas. Bake for 10 minutes or until browned and crispy. Remove from oven and allow to cool down.

In a food processor, combine the black beans and seasonings. Pulse until smooth and then add seasonings and chicken stock. Pulse again until well mixed. Set aside.

Brush the sides with olive oil and sprinkle with garlic powder. 

Evenly divide black beans between the two crusts. Then top with remaining ingredients, except for avocado, cilantro, and lime juice.

Bake for 10 more minutes. Allow to cool for a minute and then add avocado and cilantro leaves. Sprinkle with lime juice and serve immediately.