BBQ Black Bean Pizza

Courtesy of fooddoodles.com

Photo by Alyssa D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans black beans rinsed and drained(or sub an equal amount of previously cooked chicken for a BBQ chicken pizza)

  • 1/2

    C barbeque sauce(homemade or look for one that has minimal ingredients)

  • 1

    large onion(or 2 small), sliced or diced

  • 2

    sweet peppers thinly sliced(I used red, but any color will work)

  • 2

    tsp oil

  • 2-3

    C mozzarella cheese

  • Pizza Dough

Directions

In a small frying pan heat the oil over medium heat. Add the onions and cook for 4-5 minutes till softened. Add in the sliced peppers and cook for another 5-10 minutes till the veggies are soft as they wont cook much in the oven. To assemble the pizzas spread equally divided barbeque sauce on the two previously prepared crusts. Sprinkle the already cooked onions and peppers evenly over both pizzas and then spread out the black beans evenly over both pizzas and then top with cheese. Then return the pizzas to the oven. At this point I slide the pizzas directly onto the rack in the oven so that the bottom crisps up. I definitely recommend doing that, but be careful not to drop your pizza. Bake at 425 degrees for another 10-15 minutes till the bottom begins to turn golden and crispy and then broil just till the cheese on top gets golden brown and bubbles which should only take a couple minutes. You may have to switch racks in the middle to ensure both pizzas are done properly if you put them on two different racks. Remove pizzas from the oven and cool for 5 minutes before slicing and serving. When I made this I made one pepperoni pizza for my husband using a tomato sauce, pepperoni, onion and cheese. You can always use half the dough and make one pizza(or two smaller ones) and store the remaining dough in the fridge as long as you use it within a few days. Or you could make a smaller version of the focaccia in the original recipe to use for sandwiches as it’s very good that way too. Or you could also cook the crust as in the first part of the recipe and then cool it completely and freeze it to use the next time you want pizza. If you do only end up making half, make sure to half the toppings in the recipe.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: