Vegetarian Mexican Pizza
Give a Tex-Mex twist to your dinner with Vegetarian Mexican Pizza. Black bean sauce topped with loads of fresh veggies on a pre-made crust means dinner is less than 30 minutes away.
Servings 6 - 8 slices
Ingredients
- 15 ounce can refried black beans (or regular refried beans) - you'll use half
- 1/4 salsa (use your favorite; a peach-mango tomato salsa is mine)
- 1 flat bread round or blind-baked pizza crust (such as Boboli*)
- 2 cups chopped vegetables (see suggestions below)
- 1 cup of a grated melty cheese (such as quesadilla or fontina)
- 1 tablespoon minced cilantro
Instructions
- Preheat oven to 400°F.
- Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
- Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
- Sprinkle the vegetables over the sauce evenly, followed by the cheese.
- Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
- Top with the cilantro, and serve immediately.
Notes
* You can absolutely use your fresh pizza dough here - just treat the whole thing as you normally would a tomato-sauce-based pizza. The pre-baked rounds are super convenient for weeknight meals.
Suggested toppings:
bell peppers
green chilis
red onions
green onions
black olives
green olives
jalapenos
fresh cherry tomatoes
corn
avocado
mangos
herbs, such as oregano and thyme
bell peppers
green chilis
red onions
green onions
black olives
green olives
jalapenos
fresh cherry tomatoes
corn
avocado
mangos
herbs, such as oregano and thyme