Black Bean Nacho Pizza
Black Bean Nacho Pizza might be just the Mediterranean recipe you are searching for. For 85 cents per serving, you get a side dish that serves 6. One portion of this dish contains around 12g of protein, 8g of fat, and a total of 217 calories. 6548 people were impressed by this recipe. A mixture of monterey jack cheese, whole-wheat flour, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Black Bean Nacho Bake, Black Bean Nacho Burgers, and Black Bean Pizza.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)
1/4 cup chopped pitted ripe black olives
1 cup canned black beans, rinsed
1 tablespoon chili powder
1 medium clove garlic, quartered
1 cup shredded Monterey Jack cheese
2 tablespoons chopped pickled jalapeños
2 medium plum tomatoes, diced
1/2 cup chopped jarred roasted red peppers
1/4 teaspoon salt
1/2 teaspoon salt
4 medium scallions, thinly sliced
1 teaspoon sugar
3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
1 cup whole-wheat flour
2 tablespoons yellow cornmeal
Equipment:
rolling pin
grill
pizza stone
oven
baking sheet
spatula
Cooking instruction summary:
Tip: To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circledon't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.Variations:Pizza on a charcoal grill: Light 6 quarts (about 1 large chimney starter full) of charcoal and burn until the coals are mostly white, about 20 minutes. Spread the coals in an even layer. Place a grate over the coals. Let the coals burn until they are about medium-low. (Grill any toppings for the pizza while the coals are burning down.) To test the heat, hold your palm about 5 inches above the grill rack; if you can hold it there for about 8 seconds before you need to move it away, the fire is medium-low. Transfer the crust to the grill rack, cover the grill and cook the crust, checking once or twice, until lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes. If your crust browns faster than your toppings are cooking, slide a baking sheet under the pizza to keep the crust from burning while the toppings finish.Pizza in the oven: Place a pizza stone on the lowest rack; preheat oven to 450F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.
Step by step:
1. Tip: To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circledon't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.Variations:Pizza on a charcoal grill: Light 6 quarts (about 1 large chimney starter full) of charcoal and burn until the coals are mostly white, about 20 minutes.
2. Spread the coals in an even layer.
3. Place a grate over the coals.
4. Let the coals burn until they are about medium-low. (Grill any toppings for the pizza while the coals are burning down.) To test the heat, hold your palm about 5 inches above the grill rack; if you can hold it there for about 8 seconds before you need to move it away, the fire is medium-low.
Transfer the crust to the grill rack, cover the grill and cook the crust, checking once or twice, until lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes. If your crust browns faster than your toppings are cooking, slide a baking sheet under the pizza to keep the crust from burning while the toppings finish.Pizza in the oven
1. Place a pizza stone on the lowest rack; preheat oven to 450F for at least 20 minutes.
2. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes.
3. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls.
4. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour.
5. Roll each portion into a 6-to-8-inch circle.
Nutrition Information:
covered percent of daily need
