NACHO PIZZA: Black Bean Nacho Pizza
Sunday, September 11th, 2011 at 8:00 am
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- 1 cup(s) canned black beans, rinsed
- 1/2 cup(s) chopped jarred roasted red peppers
- 1 garlic, quartered
- 1 tablespoon(s) chili powder
- 1/4 teaspoon(s) salt
- Yellow cornmeal, for dusting
- 1 pound(s) Easy Whole-Wheat Pizza Dough, or other prepared dough
- 1 cup(s) shredded Monterey Jack cheese
- 2 medium plum tomatoes, diced
- 4 medium scallions, thinly sliced
- 1/4 cup(s) chopped pitted ripe black olives
- 2 tablespoon(s) chopped pickled jalapeños
Directions
- Preheat grill to low.
- Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
- Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
- Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
- Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapeños.
P.S. Why not include your kids – they can slice up some of the ingredients
More Recipes: Grilling Vegetarian Recipes
