Black Bean Pizza Recipe

4.5 3 4
Black Bean Pizza Recipe
Black Bean Pizza Recipe photo by Taste of Home
Publisher Photo

Black Bean Pizza Recipe

Read Reviews
4.5 3 4
Publisher Photo
"Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania.
MAKES:
15-20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15-20 servings
TOTAL TIME:
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.
Originally published as Black Bean Pizza in Taste of Home April/May 1998, p64

Nutritional Facts

1 piece: 104 calories, 4g fat (2g saturated fat), 8mg cholesterol, 274mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Black Bean Pizza in Taste of Home April/May 1998, p64

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Reviews forBlack Bean Pizza

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mrumpz User ID: 5531525 58777
Reviewed Mar. 3, 2011

"This pizza was a real hit with the family! It was very quick and delicious. Can't wait to make it again!"

MY REVIEW
megs3287 User ID: 5121736 52218
Reviewed Aug. 17, 2010

"This was super delicous! I made it for a party and it all got eaten right away. Will definitely be making it again!"

MY REVIEW
pam4868 User ID: 4055346 23570
Reviewed May. 20, 2010

"This is an awesome recipe, my kids loved it. Also try adding boneless chicken, it is great either way."

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