It was very hard not to be able to post this last week because Cinco de Mayo was this past weekend. When I pinned this recipe on Pinterest I had so many people repin it that I knew it would be a favorite already! Who cares if Cinco de Mayo is past us, you need to make this pizza ASAP.
This month, as part of the Secret Recipe Club, I was assigned The Cookin’ Chemist blog, the blog about food, life and edible experiments. Tessa loves to cook and boy does she have a lot of recipes on her blog. She posts delicious recipes very often and she had then nicely categorized too!
When I was trying to choose a recipe I mostly perused the Tex-Mex cuisine. I almost chose the Southwestern Quinoa Casserole but I knew I would be the only one eating leftovers. Well, guess what? I still was the only one eating this pizza because my hubby is a stickler about eating black beans. All I know is I cannot wait for my little girl to grow up because I know she will have a developed palate. 🙂
Before I get to the recipe I want to say that I have a bit in common with Tessa other than the fact that we both love to cook. We both are in the pharmaceutical field! I also minored in chemistry and am a registered pharmacy technician. Looking forward perusing more recipes and so should you! Go check out her blog after making this yummy pizza.
I did make some changes using my own recipe for pizza dough and I made this a lot more easier to handle.I added all the toppings to a hot pizza instead of cooking the jalapenos, tomatoes and cilantro. I liked it a lot and would make it this way again.
You can add vegan cheese if you are vegan, or try Mozzarella cheese like the original recipe indicates. Thanks Tessa, for posting such a yummy recipe!
- 1 cup whole wheat white flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 2 & ¼ teaspoon pizza yeast or instant yeast
- 1 1/2 Tablespoons olive oil
- 1/3 cup very warm water
- More flour for surface when kneading
- 1/2 cup canned black beans
- 2 cloves garlic, minced
- 1/2 cup onions, chopped
- 1/2 Tablespoon chili powder
- 1/4 tsp. cumin
- 1/2 teaspoon salt
- 2 ounces Muenster cheese, shredded
- 2 Roma tomatoes, seeded and chopped
- 1/2 avocado, chopped
- 2 Tablespoons cilantro, chopped
- 10 pickled jalapeno pepper slices
- 1-2 cups shredded romaine lettuce
For the Crust
For the Pizza Topping