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Black Bean Pizza Recipe

Photo by: Taste of Home

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"Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania.

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15-20 Servings
Prep/Total Time: 30 min.

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon canola oil
1/2 cup finely chopped zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

Directions

Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown.
Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain.
Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted. Yield: 15-20 servings.

Editor's Note: A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.

Nutrition Facts: 1 serving (1 piece) equals 104 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 274 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Black Bean Pizza published in Taste of Home April/May 1998, p64

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Ingredients