Printable | Taste of Home

Black Bean Pizza

1 tube (13.8 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) shredded Mexican cheese blend, divided

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 onion and garlic in oil until tender.
Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes;

Printed from tasteofhome.com Jul 6, 2008

-----------------------Fold------------------------

Black Bean Pizza cont.

bring to a boil. Cook, uncovered, for 2 minutes; 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. Editor's Note: A combination of Monterey Jack and
cheddar cheeses may be substituted for the Mexican-blend cheeses.

Yield: 15-20 servings.