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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon canola oil |
1/2 cup finely chopped zucchini |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1-1/2 cups (6 ounces) shredded mexican cheese blend, divided |
Directions:
1. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown.
2. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain.
3. Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted. Yield: 15-20 servings.
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