Mexican Black Bean, Corn, & Vegetable Pizza
Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, scallions and fresh lime wedges.
Yield
2 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pizza dough
preferably whole wheat |
* |
| ¼ | cup |
salsa
prepared |
|
| ½ | cup |
cheddar cheese
shredded |
|
| ½ |
poblano peppers
cut into small cubes, or green bell pepper |
*
|
|
| ½ |
sweet red bell peppers
cut into small cubes |
|
|
| ¼ | cup |
corn
fresh or frozen |
|
| ½ | cup |
black beans
raised and drained |
|
|
scallions, spring or green onions
sliced, for serving |
*
|
||
|
cilantro
freshly chopped, for serving |
*
|
||
|
limes
wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pizza dough
preferably whole wheat |
* |
| 59 | ml |
salsa
prepared |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 0.5 | each |
poblano peppers
cut into small cubes, or green bell pepper |
*
|
| 0.5 | each |
sweet red bell peppers
cut into small cubes |
|
| 59 | ml |
corn
fresh or frozen |
|
| 118 | ml |
black beans
raised and drained |
|
| 1 | x |
scallions, spring or green onions
sliced, for serving |
*
|
| 1 | x |
cilantro
freshly chopped, for serving |
*
|
| 1 | x |
limes
wedges |
*
|
Directions
Preheat the oven to 450℉ (230℃).
Roll the pizza dough out into a 10 to 12-inch circle or desired thickness. Place the pizza dough onto a pizza pan sprinkled with cornmeal.
Spread the salsa onto the dough evenly. Top with cheddar cheese, then peppers, corn, and black beans.
Bake for about 15 minutes, or until the cheese melts, and the edges become slightly brown. Remove from the oven, and let cook for a few minutes.
Top with fresh scallions and cilantros. Cut into wedges, squeeze lime juice over and serve warm.
