Black Bean Mexican Pizza

Serves: 8
Total Calories: 356


1 (10-ounce) can refrigerated pizza crust

1 (15-ounce) can black beans, drained, rinsed
3 tablespoons olive oil or vegetable oil
2 tablespoons chopped fresh cilantro or parsley
1 teaspoon cumin
1 teaspoon hot pepper sauce
1/2 teaspoon minced garlic
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Cheddar cheese
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup diced red bell pepper
1/4 cup sliced green onions
1/2 cup dairy sour cream
1/4 cup green taco sauce or taco sauce
1 cup chunky-style salsa

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Heat oven to 425°F. Lightly grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in greased pan starting at center, press out with hands. Bake at 425°F. for 7 to 10 minutes or until light golden brown.

In food processor bowl with metal blade, combine black beans, oil, cilantro, cumin, hot pepper sauce and garlic process until smooth, frequently scraping down sides of bowl.* Spread bean mixture over partially baked crust. Sprinkle with cheeses, olives, bell pepper and green onions.

Bake at 425°F. for 7 to 12 minutes or until crust is deep golden brown and cheese is melted. In small bowl, combine sour cream and taco sauce blend well. Serve pizza with sour cream mixture and salsa.

*TIP: Bean mixture can be mashed with fork or potato masher, but it will not be as smooth.

Nutrition Per Serving: Calories 340 Protein 14g Carbohydrate 29g Fat 19g Sodium 830mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 356
Calories from Fat: 173

This Black Bean Mexican Pizza recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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Biscuit Stuffin' Atop Chops
Biscuit-Topped Italian Casserole
Black Bean Mexican Pizza
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Chicken Fajita Pizza
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