Black Bean Nacho Pizza

nacho pizza 300x275 Black Bean Nacho Pizza

The hubby and I have recently started a new tradition in our house: order-in-Friday.

Order-in-Friday is spectacular. Not only do I have food prepared for me, and not only is the food splurge-worthy, but I don’t even have to leave the house.

At the end of the day, after a long week, I come home, strap on my over-sized sweats and a t-shirt, bunker down, and wait for the food to come to me.

I wouldn’t kick this tradition out of bed for eating crackers.

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Where we struggle, is in the decision-making. It’s hard for us to pick a cuisine that will excite us both in equal measure.

Usually, we opt for pizza.

Because, well, pizza is delicious. I can get veggie-with-it and Anthony can satiate his carnivorous-cravings. Perfect.

As emotionally-healthy as order-in-Friday-pizza is, we also love to make pizza at home. Our standard go-to is Arugula-Parmesan pizza. It’s one of those recipes that we will forever keep coming back to, but it’s fun to dabble in new pizza-experiments.

The newest pizza recipe on the block? Black Bean Nacho pizza. Ouf. It’s good.

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It’s different, it’s fun, and it tastes like nachos. And pizza. It tastes like pizza and nachos and unicorns. No, not unicorns. But it is magical.

It has officially entered the pizza rotation. Hmph. It must be good to hang tough with the likes of sweat-pants-take-out-pizza-Fridays and arugula parmesan pizza.

If you’re not careful, it might just put you in a trance with its funky song.

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Black Bean Nacho Pizza

Adapted from Eating Well

Whole wheat pizza dough, prepared
Cornmeal for dusting
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
1 cup sharp cheddar cheese, grated
2 medium plum tomatoes, seeded and diced
4 medium green onions, thinly sliced
1/4 cup pitted kalamata olives, sliced
2 tablespoons chopped pickled hot peppers
Fresh cilantro, for topping

1. Preheat the oven to 500 degrees.
2. Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
3. Sprinkle cornmeal onto a pizza peel, pizza pan, or large baking sheet. Roll out the dough**** and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Bake the pizza crust in the preheated oven for 5 minutes. Remove and place on a cooling rack. Turn the oven down to 450 degrees.
5. Spread the bean mixture on the crust, leaving a 1-inch border. Layer on cheese, tomatoes, green onions, olives, and pickled hot peppers.
6. Bake the pizza at 450 degrees for 15 minutes. Remove and cool for ~5 minutes.
7. Top with fresh cilantro and slice.

****The stated pizza dough recipe will yield one thick crust or two thin crust pizzas. Go with whichever tickles your fancy.

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