Black Bean Nacho Pizza

 Do you ever have one of those days where you want something different but familiar at the same time? Well that's where this came from. I wanted to make pizza but didn't want to make the typical tomato sauce, mozarella pizza that we have every time. I wanted something different and this definitely hit the mark.

I was searching online for fun pizza ideas when I came across this one over at Eating Well. I liked that not only did I have everything on hand to make it but it wasn't a huge process to make either. I used to love cooking at our last house but here, not so much. The kitchen is so tiny. Half of my kitchen gadgets are in a tote box out in the garage because I could only fit the essentials in the cabinets. Not to mention that their food selection is very limited let alone, not the most fresh produce/seafood. But then again, what do you except when you're living on top of a mountain in the middle of the desert with one road that connects you to civilization. So needless to say, when it comes to cooking, I try to stick with basic ingredients and easy recipes.

This was a fun pizza to make. I wouldn't say that it tasted like nachos but it defintiely had that feel to it. It was a great variation to the usual pizza toppings and was perfect for what I was looking for. Just like any pizza, you can mix it up and add/remove any nacho toppings you'd like. This will definitely be a pizza I will be making again.

  • 3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
  • 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


  • 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 cheddar cheese
  • 1/4 c. salsa
  • 1/2 medium onion, chopped
  • 1/2 cup chopped pitted ripe black olives
  • 4 tablespoons chopped pickled jalapeños

  1. To prepare dough: 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, preheat oven to 450°F. 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 and place on pizza/baking sheet. Bake the crust for 10 minutes.
  5. To prepare topping & assemble pizza: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
  6. Spread the bean mixture over the pizza dough like a sauce. Spread the salsa on top and then assemble your pizza with the rest of the toppings. 
  7. Bake pizza for 15 minutes.

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