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.
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.
Spread the bean mixture over the pizza dough.
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.
Next, add the Cheddar and Monterey Jack cheeses to the pizza.
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.
Bake according to pizza dough instructions, which can range from 10 to 20 minutes. Garnish with avocado slices.
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