For those of you that menu plan, do you ever have a meal that for one reason or another gets pushed back to the following week again and again (and again)? Once is certainly understandable as plans do change, but when the same meal is delayed week after week, it must be because subconsciously you’re just not feeling it. I guess that was me with this pizza, which is a bit strange considering that the whole reason I wanted to make it was because I had tried it in a restaurant and loved it. I had all the ingredients on hand but probably delayed it five weeks before I buckled down and just made the darn thing. And like so many times when I put off making a recipe, I now want to kick myself in the butt for missing out on this awesome dinner.
It’s certainly a departure from a typical pizza, but in a very good way. I used a seasoned black bean puree in place of the usual sauce, layered with lots of cheddar and monterey jack cheese (pepper jack would also be great) and topped with corn, tomato, jalapeño, onion and cilantro. As usual with pizza, it’s very easy to adapt this to suit your tastes. I thought this had a nice amount of spice – a little spicy, but not so much that Andrew wouldn’t eat it. In fact, he loved it! If you want to dial up the spice, add another jalapeño to the toppings or consider pureeing a chipotle in adobo with the black bean mixture. This was a great meal and I can’t wait to make it again. And next time, I definitely won’t be pushing it back to the next week.
For tips on making great homemade pizza, check out my tutorial.
1 can black beans, rinsed and drained
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (fresh or frozen)
3-4 tbsp. chopped fresh cilantro
Salt and pepper, to taste
To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil.
Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer (I used about ¾ of the puree). Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer. Season with salt and pepper if desired.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
Source: Annie original, inspired by Bazbeaux Pizza