Spicy Black Bean Pizza
User Reviews
5
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Prep Time
50 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
2
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Calories
784 kcal
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Course
Main Course
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Cuisine
Vegetarian
Spicy Black Bean Pizza
Description
The recipe begins by making a yeast-leavened pizza dough kneaded to a cohesive ball and left to rise. A black bean puree is prepared by sautéing onion and garlic, then blending in black beans, chipotles in adobo, adobo sauce, cumin, salt, pepper, and water or stock. This spread layers smoky, spicy flavors onto the pizza base.
The pizza is topped with chopped scallions, diced fresh or canned tomatoes, and shredded mozzarella. A garlic olive oil made by mincing garlic into olive oil with salt is drizzled sparingly to keep the pizza moist and flavorful without overpowering the topping.
Once assembled, the pizza is baked until the crust is cooked through and the cheese melts, creating a balance of crispy edges and tender center. The garlic oil complements the spice and adds richness.
This dough recipe yields enough for four 10-inch pizzas, but the topping amounts are for two pizzas, allowing for flexibility in use. The garlic oil should be used moderately to avoid sogginess, typically between half and one tablespoon per pizza. Leftover dough can be refrigerated for several days.
Ingredients
- 1/2 cup scallions chopped
- 1 tomato or canned diced tomatoes
- 1 cup mozzarella cheese
For the pizza dough:
- 2 cups all-purpose flour unbleached
- 1 teaspoon yeast
- 3/4 cup water warm
- 1 teaspoon salt
For the black bean puree:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 cup water or stock
- black pepper freshly cracked
- olive oil
For the garlic oil
- 2 garlic minced cloves
- 2 tablespoons olive oil
- salt pinch
Instructions
- In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon.
- Dump flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour. Cover with the mixing bowl and let rise for as long as you can wait.
- To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 Tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.
- For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
- Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through.
- Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
- Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a super thin 10" crust.
- Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity. Continue rolling out to your desired thinness. Rolling the dough on parchment paper can be easier as it won't stick as much. You can also bake the pizza directly on the parchment paper.
- Once rolled out, bake the dough by itself for 1-2 minutes in a 400F oven. (I used a standard baking sheet). Then add a thin layer of the garlic-oil sauce, followed by the black bean puree, tomatoes, scallions, and cheese.
- Bake at 400F for 8-10 minutes, or until the edges start to brown. Cut into quarters and serve immediately.
Notes
- The garlic oil is best used sparingly, about ½ to 1 tablespoon per pizza, to prevent dryness without making it soggy.
- The dough recipe makes enough for four 10-inch pizzas, while the listed toppings cover two pizzas; extra dough can be refrigerated for a few days wrapped tightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Calories | 784kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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