Monday, February 22, 2016

Mexican Pizza #secretrecipeclub

February is almost over and I am ready to do a happy dance.  February is always hard for me.  At this point I am sick of winter and the dark gloomy days. I start longing for major Spring cleaning and a refresh of life.  

Since it is near the end of the month it also means it is time for my Secret Recipe Club reveal.  Each month a group of bloggers is a assigned another blog in secret.  We pick a recipe to try out and then post on a set day. This month I had the pleasure of finding something delicious on Chocolate and Chilies by Asiya. They live in Canada but have roots from India and Pakistan.  When she mentioned most of her recipes include garlic and chilies I knew I would find way too many recipes to try.

I ended up deciding on the Mexican pizza, but also tagged the avocado pasta and the skinny chocolate fudge muffins.

This pizza was so easy to put together. I had my husband do the chopping for the toppings while I made the bean spread.  We bought some store pizza dough so all we had to do there was roll it out. In about 30 minutes the whole thing was done.  The pizza is super filling and really healthy except for the amount of cheese I put on top. I love cheese and got a little heavy handed with the cheese.

Thanks for a winning dish Asiya!!

Mexican Pizza

by Emily Morris
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Keywords: bake pizza Mexican
Ingredients (serves 4)
  • pizza dough
  • 1 can black beans, rinsed and drained (19 oz)
  • juice of half a lime
  • 1/2 tsp cumin powder
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 5 Tbsp water
For the Toppings:
  • 1/4 cup red onion, finely diced
  • half of a red pepper, seeded and finely diced
  • 1 jalapeno, seeded and finely diced
  • 1/4 cup corn, fresh or frozen (if frozen, allow to defrost before using)
  • 1 small tomato, seeded and diced
  • 3-4 tbsp cilantro, chopped
  • shredded cheese, about 2 cups
For the Bean Spread:
In a food processor add 1 cup of the black beans, cumin, chili powder, garlic powder, black pepper, paprika, cayenne pepper and salt. Puree until smooth. While it is pureeing, add water. Add remaining black beans and pulse until chopped. Taste and adjust seasonings accordingly.

Preheat oven to 400 degrees. Sprinkle cornmeal on a pizza pan. On a lightly floured surface roll out dough to a 12 inch circle using a floured rolling pin. Transfer dough to pizza pan.

Spread desired amount of bean spread on pizza (I used 1 cup). Sprinkle with cheese.

Top with 1/2 of the cheese. Then continue topping with the red pepper, jalapeno, onion, corn and cilantro. Finish with the remaining cheese.

Bake for 10-15 minutes. Top with shredded lettuce, sour cream and salsa if desired.
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  1. Wow! such a innovative and welcoming blog info..I really appreciate all of your thoughts and idea regarding one life meals . Thank you so much for sharing.. Good and Nice post..

  2. I have made this one from Chocolate & Chillies - it's soooo good! I loved the bean spread instead of red sauce :) Happy reveal day!

  3. The perfect choice for a gloomy winters supper dish! I'd scoff this in a trice! Fab SRC pick - Karen

  4. Mmm I like the idea of the black beans as the base for the toppings instead of regular sauce.

  5. Oh my gosh this sounds so good! Love the black bean spread and all of the toppings. Those avocados on top look fabulous!

  6. The best of both worlds....Pizza and still my heart!

  7. Such an interesting pizza! It looks delicious. I definitely need to make this for my husband.

  8. I always get heavy-handed with cheese, so I hear ya! This looks awesome, and you should try that avocado pasta soon, too - avocado pasta is surprisingly awesome! Another great choice for SRC!

  9. Please allow me to do a happy dance with you! I am in total agreement, BRING SPRING!

    nice choice for your assignment!


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