1 bag Trader Joe's Pizza dough (or your favorite recipe, enough to make (1) 12 to 16-inch crust)
For the black bean "pizza sauce":
1 - 15 ounce can Black Beans, drained
1 - 15 oz jar salsa
1 tsp** Mexican Spice Mix (I used Penzey's Arizona dreaming)
**adjust to fit your taste and spice level
1/2 cup chopped tomato (about 1 small)
2/3 cup chopped red bell pepper (1 small)
1 11 0z can Southwest Style corn (or regular niblets would also work)
8 ounces mexican style cheese (grated)
1 cup shredded lettuce
Juice of 1 lime
Follow instructions on pizza crust by taking it out of the fridge and letting it come to room temperature (20 minutes to an hour.) You also want to preheat your oven and (if you have one) pizza stone to 450. If you don't have a pizza stone, you can use a cookie sheet.
While the dough is warming up, you can begin to prep the black bean "pizza sauce" which is actually more like a black bean paste. Combine 1/2 the jar of salsa and the drained beans in a pan and cook until the beans are soft. Add additional salsa if the mixture becomes too dry (You will probably need to use almost the entire jar of the salsa.)
Once the beans are soft and the salsa cooked down, use a potato masher to mash the mixture into a paste:
Set the paste aside and shape dough to a flat circle on a lightly floured surface. I actually roll my dough out on floured parchment paper to make it easier to transfer onto the pizza stone.
Spread the bean mixture onto the crust and top with drained corn:
Add chopped tomatos and peppers and top with cheese:
Carefully transfer pizza to your pizza stone (or baking sheet) inside preheated oven:
Bake for 10-12 minutes:
After removing pizza from oven, allow it to stand about 10 minutes and then top with lettuce, sour cream and lime juice:
Just like a little bean burrito pizza style!
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