Black Bean Pizza

The other night I decided to make pizza for dinner but I wanted something  a little different than the red sauce, mozzarella cheese, and pepperoni pizza that we ALWAYS have over here. When I told my husband I was craving Black Bean pizza he looked at me crazy and said, "That's a pregnancy craving!" and did NOT look too excited about said pizza. In the end he admitted that it was good and different than what he had expected. I think next time we make this we might put more of a Mexican flare to the flavor of the bean mixture by using diced tomatoes with chilies instead of Italian style and add salsa and sour cream on the side.

I have a fail proof, EASY, yummy recipe for pizza dough that I have used for a couple of years now that I will share with you too! Just follow this link.




Black Bean Pizza from Allrecipes


1 can refrigerated pizza crust (or use recipe above, much better!!)
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup zucchini, finely chopped
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Italian diced tomatoes, undrained
1 1/2 cups shredded Mexican blend cheese, divided

Press dough into a greased 15in x 10in x 1in baking pan (I just used the pizza pan pictured above). Bake at 425 degrees F for 4-6 minutes or until crust just begins to brown. (I did this step with the homemade crust too, just make sure you poke holes in the crust with a fork before it goes in and brush it with olive oil if desired).

Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust (I skipped this step). Top with bean mixture and remaining cheese. Bake 8-10 minutes, or until crust is browned and cheese is melted.

Enjoy!