Monday, May 16, 2005

Black Bean Nacho Pizza

Black Bean Nacho Pizza (Adapted from Eating Well)

1 cup cooked black beans, rinsed and drained
1/2 cup chopped jarred roasted red peppers
1 garlic clove, quartered
2 teaspoons chili powder
1 teaspoon hot chili powder
1/4 teaspoon salt
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons chopped pickled jalapeƱos
4 ounces (about 1 cup) shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 scallions, thinly sliced
1/4 cup chopped pitted ripe black olives

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

In a food processor, add beans, roasted peppers, garlic, chili powders and salt - process until smooth.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 13 to 14" circle and transfer to the cornmeal-dusted peel - prick the dough all over the top with a fork. Slide dough onto the stone and cook until the bottom begins to crisp, about 3 minutes. Remove from the oven and place the crust, uncooked-side down, onto the peel that had been dusted again with cornmeal.

Add dollops of the bean mixture all over the crust and spread smooth, leaving a 1" border around the edges. Scatter the jalapeƱos, cheese, tomatoes, scallions and olives on top - slide pizza back onto the stone and continue to bake until the toppings are hot and the bottom of the crust has browned, about 10 to 15 minutes. Remove form the oven and let cool slightly before serving.

Makes about 4 servings.

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