- TOTAL TIME: 45 MIN
- SERVINGS: 4 servings (6 for kids)
Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, olives, shredded lettuce and low-fat Jack cheese on a whole-wheat crust, the pie also gets a little low-fat sour cream (that nacho staple) on top.
- 1 cup canned black beans, rinsed
- 1/2 cup coarsely chopped jarred roasted red peppers
- 1 garlic clove
- 1 tablespoon chili powder
- Kosher salt
- 1 pound whole-wheat pizza dough
- Cornmeal, for dusting
- 1 cup shredded low-fat Monterey Jack cheese (3 ounces)
- 1/2 cup grape tomatoes, halved
- 1/4 cup pitted black olives, sliced
- 1 scallion, thinly sliced
- 1 cup shredded butter lettuce
- 3 tablespoons reduced-fat sour cream
- 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. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives and scallion.
- 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. Cut into 4 or 6 wedges and serve at once.
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