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Tex-Mex Pizza

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Posted by  Abby Branham

In a meeting the other day, the presenter asked the group to share our guilty pleasures, in relation to food, with one another.  A colleague and dear friend of mine said, “Pizza!”  I said, “That isn’t a guilty pleasure, it’s good for you!”  I was being defensive, of course, because we eat pizza sometimes once a week in our house, but at least twice a month. Pizza can be good for you, especially if you make it yourself, and it can be a quick and easy meal.  Here is a pizza that I came across in the Fit Pregnancy magazine when I was pregnant with my girls.  It is a Tex-Mex Pizza, so not the traditional tomato sauce based version that we all know and love.  I doctored the original recipe to make it a quick and easy meal.  Click on the words Tex-Mex Pizza written in pink lettering above if you’d like to try the original version.

INGREDIENTS

Pre-made pizza dough (I like to sneak in whole wheat dough, but Drew isn’t a huge fan)
1 c cooked or canned black beans (rinsed)
¼ c BBQ sauce (I am in love with Wegmans Organic Original BBQ sauce!)
½ t cumin
¼ t salt
Mild chunkier salsa (You will only need a smattering of the salsa.)
½ c grated Cheddar cheese
½ c grated Monterey cheese
2/3 c corn kernels (I buy a can of organic whole kernel corn at Wegmans)
1 small red bell pepper, thinly sliced
A small avocado, thinly sliced (this is a garnish)

Let’s get cookin’…

Preheat the oven according to the premade pizza dough instructions, which usually ranges between 400 to 450 degrees, depending on the manufacturer.  Place parchment paper on a baking sheet to prevent the dough from sticking to the pan.  Sprinkle some flour on to a working surface and stretch and spread the dough before placing it on the baking sheet.  I normally only use half of the premade dough to create a thinner crust, and then I use the other half later in the week to recreate a fresh pizza.  Once you have the crust rolled out, place it on the baking sheet.

In a medium bowl, mash together black beans, bbq sauce, cumin, and salt until smooth but slightly chunky.

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Spread the bean mixture over the pizza dough.

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Layer the remaining ingredients in the following order:

Spread some salsa over the bean mixture. I find that just a smattering of the salsa is sufficient to add a nice flavor but so that it doesn’t make the crust soggy.  Also, my 2 year old girls LOVE salsa but they don’t like any really large chunks of tomato.

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Next, add the Cheddar and Monterey Jack cheeses to the pizza.

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Finally, add corn, and the thinly sliced red bell pepper, which unfortunately I didn’t add to my pizza today.  It adds some beautiful color, flavor, and vitamins though, so I highly recommended it.

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Bake according to pizza dough instructions, which can range from 10 to 20 minutes. Garnish with avocado slices.

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Finally, ENJOY!

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