This pizza is packed with spicy flavor and easy to make! A healthy alternative to take out. Recipe submitted by Dorothy Schneider.
16 ounce raw whole-wheat pizza dough (either homemade, store-bought, or from your favorite pizzeria)
1 1/2 tablespoons True Lime
1 teaspoon chili powder, optional
2 14.5 ounce cans diced tomatoes with chiles (for a milder version, use plain diced tomatoes), drained (reserving drained liquid for later use)
1 cup no-salt added black beans (if canned, drain off any liquid and rinse beans)
1 chipotle pepper from a can of chipotle peppers in adobo sauce (can use more or less depending on desired heat level)
1/2 teaspoon (4 packets) True Lime, more to taste
1/2 cup black beans
1/2 cup corn (fresh, frozen, or canned)
1/2 cup chopped fresh scallions (or red onions)
3-4 tablespoons fresh cilantro
1 cup Mexican cheese blend
Any other additional fresh vegetables, chopped (mushrooms, tomatoes, peppers, etc.)
- Preheat oven to temperature indicated on pizza dough directions (typically 425 degrees F).
- Add True Lime and chili powder to ball of pizza dough. Knead until incorporated.
- On a lightly-floured surface, roll out dough until it is approximately a 12-inch diameter circle. Transfer to a pizza stone or baking sheet and set aside.
- Puree all sauce ingredients (drained tomatoes, black beans, chipotle chili, and True Lime powder) in a blender or food processor until well-combined. Add in remaining tomato liquid a tablespoon at at time until desired consistency is reached (approximately 4 tablespoons).
- Spread sauce evenly on rolled-out pizza dough, leaving approximately 3/4 to 1-inch of the dough’s outer perimeter free of sauce.
- Sprinkle black beans, corn, scallions, cilantro, and any additional veggies evenly on top of sauce. Sprinkle cheese on top of entire pizza (except for the perimeter that is free of sauce).
- Bake in oven according to pizza dough directions, or until crust is golden and cheese is melted. If desired, dust cooked pizza lightly with additional True Lime (to taste).
Need a shortcut? Try using a large whole-wheat tortilla in place of the dough for a crunchy thin crust! Just adjust the cooking time to about 5-10 minutes instead.