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Easy Black Bean Pizza

Transform ordinary pizza with out-of-the box ingredients like black bean spread and ranch dressing. Pillsbury refrigerated thin pizza crust makes this a quick-prep weeknight meal favorite.

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  • Prep Time 20 min
  • Total Time 30 min
  • Servings 6

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
tablespoons olive oil
2
garlic cloves, finely chopped
1
teaspoon dried oregano leaves
1
can (15 oz) Progresso™ black beans, drained, rinsed
3
to 4 dashes red pepper sauce
1/4
cup water
Salt to taste
2
cups shredded pizza cheese blend (8 oz)
2
cups shredded romaine lettuce
8
cherry tomatoes, halved
1/4
cup ranch dressing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 5 minutes.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and oregano; cook 30 seconds. Stir in black beans and pepper sauce. Add water; cook until reduced by half. Using potato masher or fork, mash beans into a paste. Taste for seasoning; add salt or additional pepper sauce to taste.
  • 3 Spread bean mixture evenly over partially baked crust. Top evenly with cheese.
  • 4 Bake 8 to 10 minutes longer or until crust is golden brown and cheese has melted.
  • 5 Cut pizza into 4 rows by 3 rows to make 12 squares. Top each with lettuce, tomatoes and a drizzle of ranch dressing.

EXPERT TIPS

Expert Tips

Replace the black beans with red kidney or pinto beans.

Add shredded or diced cooked chicken to the pizza after adding the cheese. Bake.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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