Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, olives, shredded lettuce and cheese on a whole-wheat crust, the pie also gets a little sour cream (a nacho staple) on top.
1 can canned black beans, rinsed
1 jar 5-7oz jarred roasted red peppers
1 garlic clove OR 1 ½ Tsp minced garlic
1 tablespoon chili powder
1 pound whole-wheat pizza dough OR I used a Large Boboli Thin Pizza Crust
Cornmeal, for dusting IF you are using pizza dough
1 cup shredded Monterey Jack cheese OR I used a combination of Mozzeralla and Sharp Cheddar - use what you have on hand
1 cup cup grape tomatoes, halved
A small can of pitted black olives, sliced
2 scallions, thinly sliced
shredded butter lettuce
Set a pizza stone on the bottom of the oven and preheat the oven to 450°. In a food processor, combine the black beans with the roasted red peppers, garlic clove and chili powder and puree until smooth. Season with salt.
Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. OR use the Boboli Pizza crust. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives and scallion.
As a note: I cut the cherry tomatoes in half and roasted them in the oven in a cast iron pan drizzled with Olive oil and sprinkled with kosher salt for 10 min before I put them on the pizza.
Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream and cilantro if using it. Cut into wedges and serve at once.