Vegetarian Mexican Pizza
Give a Tex-Mex twist to your dinner with Vegetarian Mexican Pizza. Black bean sauce topped with loads of fresh veggies on a pre-made crust means dinner is less than 30 minutes away.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 - 8 slices
- 15 ounce can refried black beans (or regular refried beans) - you'll use half
- 1/4 salsa (use your favorite; a peach-mango tomato salsa is mine)
- 1 flat bread round or blind-baked pizza crust (such as Boboli*)
- 2 cups chopped vegetables (see suggestions below)
- 1 cup of a grated melty cheese (such as quesadilla or fontina)
- 1 tablespoon minced cilantro
Preheat oven to 400°F.
Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
Sprinkle the vegetables over the sauce evenly, followed by the cheese.
Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
Top with the cilantro, and serve immediately.
* You can absolutely use your fresh pizza dough here - just treat the whole thing as you normally would a tomato-sauce-based pizza. The pre-baked rounds are super convenient for weeknight meals.
fresh cherry tomatoes
herbs, such as oregano and thyme