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20 minute dinner recipes

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Black Bean Nacho Pizza

http://www.eatingwell.com/recipes/black_bean_nacho_pizza.html

From EatingWell:  July/August 2008

Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it's part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you're not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Easy Whole-Wheat Pizza Dough

Topping

Preparation

  1. To prepare dough: Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
  3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
  4. When you’re ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
  5. Preheat grill to low. (For an oven variation, see below.)
  6. To prepare topping & assemble pizza: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
  7. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
  8. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
  9. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapeños.
  10. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Nutrition

Per serving : 317 Calories; 8 g Fat; 4 g Sat; 2 g Mono; 17 mg Cholesterol; 46 g Carbohydrates; 14 g Protein; 6 g Fiber; 692 mg Sodium; 249 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat

Tips & Notes