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Two-Bean Veggie Pizza

Two-Bean Veggie Pizza
“This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious!” Laura Letnes - Fargo, North Dakota
8 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 1 medium onion, sliced
  • 2 teaspoons canola oil
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup salsa
  • 1 tablespoon hickory smoke-flavored barbecue sauce
  • 1 sprig fresh parsley, stems removed
  • 1 small garlic clove, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 1 prebaked 12-inch thin pizza crust
  • 1 cup frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded pepper Jack cheese

Directions

  • In a small nonstick skillet, cook onion in oil over low heat for
  • 15-20 minutes or until onion is golden brown, stirring occasionally.
  • Meanwhile, preheat oven to 450°. In a food processor, combine
  • beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and
  • pepper sauce; cover and process until pureed.
  • Place crust on a baking sheet; spread with bean mixture. Top with
© Taste of Home 2013

2 of 2

Two-Bean Veggie Pizza (continued)

Directions (continued)

  • caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or
  • until edges are lightly browned and cheese is melted. Yield: 8
  • slices.
Nutrition Facts: 1 slice equals 278 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 561 mg sodium, 35 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013