Mexican Black Bean and Spinach Pizza

August 12, 2010

This recipe tops any you’ll find at a pizza joint.

Makes 4 servings

  • 1 10-ounce Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
  • 2/3 cup onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • 1/2 cup bottled salsa
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon hot sauce
  • 1/2 cup (2-ounces) reduced-fat sharp cheddar cheese, shredded
  • 1/2 cup (2-ounces) Monterey Jack cheese, shredded
  1. Preheat oven to 375 degrees.
  2. Place pizza crust on a baking sheet; bake for 5 minutes or until crisp.
  3. Using a fork mash beans; combine beans with onion, ground cumin, chili powder and garlic in medium bowl, stirring to combine.
  4. Spread bean mixture over crust, leaving a 1 inch border.
  5. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses.
  6. Bake at 375 degrees for 15 minutes or until crust is lightly browned
Posted in: Appetizers, Recipes