Easy Black Bean Pizza

Easy Black Bean Pizza

Bloggers Adam and Joanne Gallagher from Inspired Taste bake their go to pizza for weeknights, pizza with a zesty black bean spread and cheese topped with crunchy lettuce with ranch dressing. Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (2 squares each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace the black beans with red kidney or pinto beans.
Add shredded or diced cooked chicken to the pizza after adding the cheese. Bake.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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