Black Bean Pizza
Taste of Home
"Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania.
SERVINGS: 15-20
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 tube (10 ounces) refrigerated pizza crust
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable 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 each) 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 skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of 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.