Two-Bean Veggie Pizza Recipe

5 4 7
Two-Bean Veggie Pizza Recipe
Two-Bean Veggie Pizza Recipe photo by Taste of Home
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Two-Bean Veggie Pizza Recipe

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5 4 7
Publisher Photo
This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious! — Laura Letnes, Fargo, North Dakota
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted. Yield: 8 slices.
Originally published as Two-Bean Veggie Pizza in Healthy Cooking February/March 2010, p49

Nutritional Facts

1 slice: 278 calories, 10g fat (5g saturated fat), 23mg cholesterol, 561mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

  • 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
  1. In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally.
  2. 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.
  3. Place crust on a baking sheet; spread with bean mixture. Top with caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted. Yield: 8 slices.
Originally published as Two-Bean Veggie Pizza in Healthy Cooking February/March 2010, p49

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Reviews forTwo-Bean Veggie Pizza

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MY REVIEW
scubacas User ID: 5298067 214270
Reviewed Dec. 7, 2014

"This was super. I used cherry tomatoes instead of canned, and I used a white sweet onion...next time I'd use a red onion. Next time I might buy a smaller crust and use half as a dip because I tasted the food processor mixture after it was done & I'd say this would make a terrific dip for tortilla chips or veggies. If you're interested it's 6p on WW"

MY REVIEW
gnats1222 User ID: 3754874 186385
Reviewed Feb. 20, 2014

"Delicious! I made it exactly as instructed and it turned out great! My husband and I loved it!"

MY REVIEW
Cwaz23 User ID: 6908223 103436
Reviewed Jul. 30, 2013

"Very wonderfully good!

We used a chopped fresh tomato, and added a diced fresh jalapeño. We're going to use this bean mixture as our new standard in bean& cheese tacos. So yummy."

MY REVIEW
mjlouk User ID: 1712085 103433
Reviewed Mar. 20, 2010

"Really Good! I didn't caramelize the onions and just mixed the pureed beans with the onions and corn and then spread on the pizza. Made it a 30 minute meal!"

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