I made this pizza for the first time in a few years, and it is still as great as I remember!
South of the Border Pizza
The Best 125 Meatless Main Dishes, Susann Geiskopf-Hadler and Mindy Toomay
Dough for 1 pizza
1 cup black beans (I use whole 15-ounce can)
1/4 cup water or bean cooking liquid
1 minced green onion
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/8 teaspoon salt (I did not use)
A few grinds of black pepper
1 1/4 cups monterey jack cheese (I used mozzarella)
1/2 cup fresh cilantro, minced
1 (4 1/2-ounce) can diced green chilies, drained
1 (2 1/4-ounce) can sliced black olives, drained
2 medium fresh tomatoes, sliced
1 medium avocado, sliced
Preheat oven to 5ooF.
Roll out pizza dough into a 12-inch circle.
Place beans and water in bowl of food processor, along with the green onions, cumin, chili powder, garlic, salt and pepper. Puree until smooth.
Spread Bean mixture over prepared crust. evenly distribute cheese, cilantro, chilies, and olives. Arrange the tomato slices over everything.
Bake for 10-15 minutes, until the cheese is melted and the crust is golden.
Arrange avocado slices on the pizza.