Meh. This pizza recipe read and looked better than it tasted. Not that it tasted bad; it just seemed to be missing a little kick. Next time, I may add a little more spice to the bean puree.
Mexican pizza (modified to be nondairy)
1 cup canned black beans, rinsed and drained
1/2 cup coarsely chopped jarred roasted red peppers
1 garlic clove
1 tablespoon chili powder
1 pound whole wheat pizza dough
cornmeal, for dusting
1 cup shredded soy Jack cheese
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, sliced
1 scallion, thinly sliced
1 cup shredded butter lettuce
3 tablespoons soy sour cream
Preheat oven to 450 degrees F.
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.
Stretch pizza dough to a 12″ round and transfer to a cornmeal-dusted pizza pan. Spread the black bean puree on top, leaving a 1/2″ border. Sprinkle with the cheese, tomatoes, olives, and scallion.
Place pizza in oven and bake for 10-12 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 soy sour cream. Cut into 6 wedges and serve.