Mexican Pizza

Ingredients:

2 crusts pizza dough 1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
1 jalapeño pepper (or more to taste)
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

 

Directions:

Place your pizza stone in the oven and preheat to 500°F.

In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.

Seed and dice the tomato.  Finely chop the red onion. (If you’re worried about it being too strong, soak it in some cold water for a bit to soften the flavor.)  Chop the cilantro. Seed and dice the jalapeño (taking the necessary precautions – stay away from the eyes!). 

When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel if you have one, or pull the pizza stone out of the oven and carefully place the dough on it.

Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeño, corn, and cilantro. Sprinkle with kosher salt (If desired, brush a little olive oil on the crust to help it brown.

Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes. Repeat Steps 4 through 6 for the second pizza.