Sunday, May 15, 2005

Mexican Black Bean and Spinach Pizza

Mexican Black Bean and Spinach Pizza (Adapted from CL)

1 teaspoon olive oil
2/3 cup chopped onion
2 garlic cloves, minced
15 ounce can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
salt and fresh ground black pepper
1/2 cup prepared salsa
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon cayenne pepper sauce
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 ounces (about 1 cup) shredded Mexican-blend cheese

Preheat oven to 450 with a pizza stone placed on the lowest rack.

In a small skillet, heat oil over medium. Stir in onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.

In a medium bowl, coarsely mash beans - stir in cooked onion and garlic, cumin and chili powder. Season to taste with salt and fresh ground black pepper

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" circle and transfer to the cornmeal-dusted peel.

Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3 to 5 minutes. Carefully remove from the oven and place the crust, uncooked side down, onto a cutting board. Spread bean mixture over the crust, leaving a small border around the edge. Spoon salsa evenly over bean mixture - scatter the spinach and cilantro on top. Season spinach layer lightly with salt and fresh ground black pepper. Drizzle with cayenne pepper sauce and sprinkle with cheese. Place pizza back onto the stone and bake until the crust is crisp and the cheese has melted, about 8 to 12 minutes.

Makes about 4 servings.

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