Black Bean Nacho Pizza

Black Bean Nacho Pizza

11 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • Easy Whole-Wheat Pizza Dough
  • 3/4 cup plus 2 tablespoons lukewarm water (105-115°)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup whole-wheat flour
  • 1 cup bread flour or all-purpose flour, plus additional for dusting
  • 2 tablespoons yellow cornmeal
  • Topping
  • 1 cup canned black beans, rinsed
  • 1/2 cup chopped jarred roasted red peppers
  • 1 medium clove garlic, quartered
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • Yellow cornmeal, for dusting
  • 1 cup shredded Monterey Jack cheese
  • 2 medium plum tomatoes, diced
  • 4 medium scallions, thinly sliced
  • 1/4 cup chopped pitted ripe black olives
  • 2 tablespoons chopped pickled jalapeños

Preparation

  • Active

  • Ready In

  1. 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. 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 jalapenos.
  10. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.
  • Tip: To roll out pizza dough: When you're ready to get your pizzas on the grill, 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.
  • Variations: Pizza on a charcoal grill: Light 6 quarts (about 1 large chimney starter full) of charcoal and burn until the coals are mostly white, about 20 minutes. Spread the coals in an even layer. Place a grate over the coals. Let the coals burn until they are about medium-low. (Grill any toppings for the pizza while the coals are burning down.) To test the heat, hold your palm about 5 inches above the grill rack; if you can hold it there for about 8 seconds before you need to move it away, the fire is medium-low. Transfer the crust to the grill rack, cover the grill and cook the crust, checking once or twice, until lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes. If your crust browns faster than your toppings are cooking, slide a baking sheet under the pizza to keep the crust from burning while the toppings finish.
  • Pizza in the oven: Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.
  • Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 316 calories; 8 g fat(4 g sat); 6 g fiber; 46 g carbohydrates; 14 g protein; 140 mcg folate; 17 mg cholesterol; 3 g sugars; 1136 IU vitamin A; 7 mg vitamin C; 186 mg calcium; 3 mg iron; 729 mg sodium; 328 mg potassium
  • Nutrition Bonus: Folate (35% daily value), Vitamin A (23% dv), Calcium (19% dv), Iron (17% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat

Reviews 11

June 15, 2014
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By: EatingWell User
Yummo! I used a pre-made 14 whole wheat pizza crust and it worked just fine. Definitely a keeper!
June 02, 2012
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By: EatingWell User
Deeeelish :) I made this pizza for the first time last night and my friends said that it was the best pizza they had ever had. Compliments coming to a girl who struggles to make brownies from the box, the praise must go to the recipe! I would suggest that when you make the black bean paste add some salsa to it and use a smaller grinder. The larger ones tend to have the paste stick to the sides. Otherwise perfectly simple recipe!
October 03, 2011
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By: bluebella32
Great!! I am so pleased with how this pizza turned out! We are serious pizza eaters, and I was nervous about whether we would really enjoy it. It was well worth the effort! I skipped on the olives and jalapenos and added chicken which I had fried up with olive oil and garlic the night before to add flavor. I will be making this again!
February 10, 2011
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By: EatingWell User
Excellent Alternative to traditional pizza Made this pizza for watching the Super Bowl. I am pretty particular about what goes on my pizza. However, the black bean sauce was excellent and I felt like I was eating a burrito and pizza at the same time. For cheese, I bought a bag of mixed smoked shredded cheeses. If I make this again, I might try to change up the veggies or maybe add some shredded chick or pork. Pros: easy to customize
December 21, 2010
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By: marti1234567
Delicious At first I wasn't sure how it would taste because of the black bean mixture for sauce, but that was the most important ingredient for this dish. The mixture was great! I will definitely make this pizza again. Another bonus - it's meatless but filled with a lot of veggies.
October 26, 2010
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By: EatingWell User
Great Pizza. Make your own dough with wheat flower or potato flour even better!!
June 10, 2010
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By: EatingWell User
Very Yummy! I added taco sauce to the top and it was great! First attempt at a whole-wheat homemade pizza, couldn't have turned out better! Thank you so much for this recipe!
May 31, 2010
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By: EatingWell User
WOW!! This was super delicious!! I used my own low-fat, low-cal pizza dough recipe and par-baked it in the oven before adding the recipe toppings. The black bean puree was super flavorful and the fresh toppings on top of it really did taste like yummy nachos! We used a teensy bit of reduced-fat sour cream on each piece and it tasted even better! We LOVED this pizza and will definitely be making it again!!
February 07, 2010
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By: EatingWell User
This was really awesome! SUPER flavorful and satisfying. We ended up using Flatout bread rather than pizza dough to save on time and calories and it turned out great. I agree the "sauce" would make a delicious dip all by itself. The added prep is totally worth it.