Black Bean Nacho Pizza

This was DELISH! And, ironically enough I found it on delish.com.

I didn't follow the grilling part though, I put it on my own pizza crust and just use the general ingredients:

• 1 cup(s) canned black beans, rinsed
• 1/2 cup(s) chopped jarred roasted red peppers
• 1 garlic, quartered
• 1 tablespoon(s) chili powder
• 1/4 teaspoon(s) salt
• Yellow cornmeal, for dusting
• 1 cup(s) shredded Monterey Jack cheese
• 2 medium plum tomatoes, diced
• 4 medium scallions, thinly sliced
• 1/4 cup(s) chopped pitted ripe black olives
• 2 tablespoon(s) chopped pickled jalapeños

First, prepare your pizza dough for proofing, this is a thinner crust recipe.

• 2 1/2 cups all purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2-1 tablespoon olive oil
• cornmeal

Put a little sugar in your warm water and add the yeast. Allow to sit for about 10 minutes. Add the rest of the ingredients and knead until no longer sticky, adding flour if needed. Place in a greased bowl and cover with a warm cloth and set aside to proof for 1/2 hour. I usually stick mine in the oven with the light on.

Then, put your black beans and roasted red pepper in the food processor and pulse for a few minutes. Mix your bean mixture with the garlic, chili powder and salt.

When the dough is ready roll it onto a pizza pan sprayed with olive oil or Pam. It will either make 2 small pizza's or one large one. You can pre-cook the pizza crust now if you want, but you don't have to. Bake it at 425 for 10 minutes.

Sprinkle with cornmeal. Spread bean mixture down. Layer the rest of the ingredients and bake an additional 20 minutes, or until the crust starts to brown. Serve with sour cream if desired.

Oh, I also added some fresh cilantro :)