Mexican Pizza with Yalumba Grenache
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
- Kosher salt
- 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
- Sour cream
- Cilantro (optional)
Paired with Yalumba Barossa Bush Vine Grenache
Adapted from Food & Wine Annual 2011
- 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.