Easy Black Bean Pizza Topped with Salad
- PREP 15min
- COOK 15min
- TOTAL 30min
We use a Pillsbury refrigerated pizza dough in the recipe below. If you prefer to use a pre-baked crust, skip the first step below and do not pre-bake. Or use your favorite store-bought/homemade dough. When you open the can of black beans, be sure to drain and rinse them, the liquid they are stored in can be salty.
You Will Need
1 (11-ounce) can Pillsbury refrigerated thin pizza crust
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 (15-ounce) can black beans, drained and rinsed
3 to 4 dashes hot sauce or more to taste
1/4 cup water
2 cups shredded cheddar cheese
2 cups shredded romaine lettuce
8 cherry tomatoes, halved
1/4 cup ranch dressing
Salt and fresh ground black pepper
Directions
Heat oven to 400 degrees F. Spray or grease a 15×10-inch or larger dark or nonstick cookie sheet. Unroll the dough on the cookie sheet; starting at the center, press the dough into a 15×10-inch rectangle. Pre-bake the crust for 5 minutes and remove from oven.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and oregano then cook 30 seconds. Stir in the black beans and hot sauce. Pour in the water and cook until reduced by half. Use a potato masher or fork to mash the black beans into a chunky paste.
Taste for seasoning, and then add salt or additional hot sauce as necessary. Spread black beans evenly onto the pre-baked pizza crust, top with cheese and bake another 8 to 10 minutes or until the crust is golden brown and the cheese has melted.
Slice pizza into 12 squares and top with shredded lettuce, tomatoes and a drizzle of ranch dressing.