We love pizza around here. We have it at least once a week. We really look forward to feasting on a good doughy crust, hearty sauce, and my favorite part the melted gooey cheese.
We used to order our pizza out but ever since we tried Sabrina’s whole wheat dough recipe we prefer to make our pizza at home. You simply can’t beat the flavor of good, quality ingredients. Plus, you can get really creative and create all sorts of new combinations. One of my favorite things to do is think of a new pizza creation for the week.
This week I decided to try out a Mexican Pizza recipe I saw in Food & Wine magazine’s July 2010 issue. Combining two of my favorite foods pizza and Mexican food? Sounded like a winner to me.
First I made the sauce by simply blending black beans, roasted red peppers, a clove of garlic and some chili powder.
Once everything was blended I seasoned it with salt and pepper.
So fast and easy!
Now we’re ready to assemble. First the sauce,
and then the toppings.
I used black olives and cherry tomatoes. I completely forgot the scallions the recipe called for.
In to the oven it went for 12 minutes, isn’t it pretty?
I topped it with shredded lettuce, sliced avocado,and sour cream.
It was so so so good!
All the ingredients complimented each other really well and it was so easy to make! Mr. M absolutely loved it and has already requested I make this again very soon.
1/2 cup coarsely chopped jarred roasted red peppers
1 tablespoon chili powder
Kosher salt (to taste)
1 pound whole-wheat pizza dough
cornmeal for dusting
1 cup shredded low fat Monterrey Jack cheese (3 ounces)
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, sliced
1 scallion thinly sliced
1 cup shredded butter lettuce
3 tablespoons reduced fat sour cream
1. Set a pizza stone on the bottom of the oven and preheat the oven to 450 degrees.
2. In a food processor, combine the black beans with the roasted red peppers, garlic clove and chili powder and puree until smooth. Season with salt.
3. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black bean-puree on top, leaving a 1/2 inch border. Sprinkle with cheese, tomatoes, olives and scallion.
4. Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer pizza to a work surface and top with the lettuce and dollops of sour cream. Cut into 4 or 6 wedges and serve at once.