Black Bean Nacho Pizza

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We love BBQ and pesto pizzas, so one with a black bean spread sounded intriguing. Football Sunday was the perfect time to give it a go. The original recipe from Eating Well has a recipe for homemade whole-wheat pizza dough, but to save time I used the premade dough from Trader Joe's. It also called for olives and pickled jalapenos, which we left out but I would recommend adding. And I meant to add corn but forgot!

Recipe adapted from Eating Well

Ingredients
{For the bean spread}
1 1/2 cups black beans (or a 15 oz. can rinsed and drained)
1/2 cup jarred roasted red peppers
2 cloves garlic
2 tsp. chili powder
1/4 tsp salt

{For the pizza}
3 roma tomatoes
4 green onions
Shredded cheese (Monterey Jack, 3 cheese blend, or other)
Whole wheat pizza dough
Cornmeal, for sprinkling
Optional: black olives, pickled jalapenos, corn, guacamole

Directions
Prepare the bean spread: rinse and drain black beans, chop red pepper. Place all five ingredients in food processor and process until smooth.
Preheat oven to 475.
Dice tomatoes and green onion.
Roll out pizza dough. Sprinkle cornmeal on pan (we use cast iron) and place pizza dough.
Evenly distribute the bean spread around the dough. Top with cheese, tomatoes, and green onion.
Bake for about 15 minutes, more or less depending on oven.

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