There are so many different pizza recipes around the blogosphere. Pizza seems to be one of those things that is very open to experimentation which makes a lot of sense to me. When you make your own pizza from scratch, the base is like a blank canvas waiting for creativity to happen. Pizza experiments are by no means guaranteed to succeed every time but when I read Cadry's entertaining post about black bean taco pizza, I certainly felt like I was onto a winning combination.
When I mentioned this pizza as a dinner prospect, the man was interested in the black bean topping. The young man didn't care about the rest of the pizza toppings, he was just delighted that there were going to be corn chips on top.
I made half a batch of my usual pizza dough and a batch of Cadry's black beans. When it comes to pizza, I'm a bit lax with making my own sauce and normally use Leggos pizza sauce with garlic and herbs. The corn chips I used for the topping were Mission brand lime and chilli tortilla chips which had a nice kick to them. This was one of the nicest pizzas we have had recently, the spice from the beans and a bit of crunch from the corn chips made it completely unique to pizzas we normally eat. We liked it so much it will definitely be repeated again.
Black bean taco pizza (Adapted from Cadry's Kitchen)
½ quantity pizza dough
Leggos pizza sauce with garlic and herbs or tomato paste
½ quantity Cadry's spicy black beans
½ small red onion, sliced into thin half moons
150g button mushrooms, sliced
½ red capsicum, thinly sliced
½ green capsicum, thinly sliced
12 kalamata olives, cut in halves
handful of mission lime and chilli tortilla chips, crumbled
150g cheezly, grated
Prepare the pizza dough. While the dough is resting make the spicy black beans and prepare the rest of the toppings.
Preheat oven to 230C.
After the dough has doubled in size (approx 1 hour), punch it down on a floured surface. Roll the dough out to the size of a pizza tray. Place the dough on your tray then spread the pizza sauce/tomato paste evenly on top followed by the black beans. Add the onion, mushrooms, capsicum and olives then scatter the corn chips on top followed by the cheezly.
Bake in the oven for 15 minutes or until the dough is cooked.
This looks so delicious! I've never tried Cheezly, but it looks like it melts and browns beautifully. I like your additions of capsicum and kalamata olives. Now I know what I want for dinner! :) Thanks for making my recipe! It's always fun to see what other people do with it and how they make it their own.
ReplyDeleteThanks for introducing me to such a wonderful pizza! I'm sure Cheezly isn't terribly exciting compared with the varieties of vegan cheese available in the US. We get fairly limited types of vegan cheeses in Australia.
DeleteWhat a great concept, especially as I'm quite into spicy bean dishes at the moment. I'm less fond of tortilla chips, but I imagine they could be omitted - or left for the male half of the household, who I suspect would share your son's perspective on their merits :)
ReplyDelete(Also, we use Leggos pizza sauce with garlic and herbs too!)
It is a great concept, especially if you like spicy bean dishes. I'm sure you could make it half and half with the corn chips to suit your various tastes. The Leggos sauce is very addictive, I've been using it for years and really do like it on pizzas and calzones.
Deletesounds great - I used to get a pizza from Mojos in clifton hill called the gringo that had corn chips on it but it didn't have as many veg - I think this would be excellent - the gringos pizza had guacamole on it and I think a dollop on this pizza would go very nicely
ReplyDeleteHow interesting that you are able to get a similar styled pizza over your way. We also tried a bit of hot sauce (salsa picante) on ours to bring the heat level up a bit more which worked well.
DeleteMy eyes lit up as soon as I saw this! I'm not a Cheezly lover, but a bit of cashew cheese instead, and I'm in. Having pizza and Mexican is totally having your cake (or corn chips!) and eating it - best of both worlds!
ReplyDeleteI reckon my eyes lit up and I started drooling on keyboard when I read Cadry's post as the concept sounded so perfect. I've eaten Mexican pizzas before but had never seen one with corn chip on top before this. We don't eat much Cheezly but it's pretty much a necessity for our pizzas at the moment, maybe we'll evolve past that one day...
DeleteGoodness! I could eat that whole thing right now!
ReplyDeleteThanks, it is the sort of pizza that you could polish off on your own if you don't show some restraint. :)
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