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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A relative brought this vegetarian pizza to a family gathering, and everyone enjoyed it, says Kim Balvance from Shakopee, Minnesota. It's great right out of the oven, but I think leftovers are even better reheated the next day. Ingredients:
1 prebaked 12-inch thin pizza crust |
1 can (15 ounces) black beans, rinsed, drained and mashed |
1/3 cup chopped onion |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon minced garlic |
1/2 cup salsa |
1/2 cup frozen chopped spinach, thawed and squeezed dry |
2 tablespoons minced fresh cilantro |
1/2 teaspoon hot pepper sauce |
1/2 cup shredded monterey jack cheese |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Place the crust on an ungreased 12-in. pizza pan. In a small bowl, combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses.
2. Bake at 450° for 8-10 minutes or until golden brown. Yield: 6 slices.
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