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. More Top Chef Dishes

Spike Mendelsohn
July 2010

Gallery

© Pernille Pedersen

Recipe Summary

total:
45 mins
Yield:
4 servings (6 for kids)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.