Black Bean Mexican Pizza

Black Bean Mexican Pizza

1 (10 oz.) can refrigerated all-ready pizza crust or you can make your own
1 (15 oz.) can black beans, drained and rinsed
3 tbsp. olive oil
2 tbsp. chopped cilantro or parsley
1 tsp. ground cumin
1 tsp. hot red pepper sauce
1/2 tsp. minced garlic
4 oz. (1 c.) shredded Monterey Jack cheese
4 oz. (1 c.) shredded Cheddar cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. diced red bell peppers
1/4 c. sliced scallions
1/2 c. sour cream
1/4 c. green taco sauce or taco sauce
1 c. thick and chunky salsa

Heat oven to 425 degrees. Lightly grease a 12-inch pizza pan or a 9x12 inch baking dish. Unroll dough and place in greased pan. Starting at center, press dough with hands to cover pan. Bake for 7 to 10 minutes.

Meanwhile, in a food processor fitted with the metal blade, combine beans, oil, cilantro, cumin, hot red pepper sauce, and garlic. Process until smooth,

frequently scraping down sides of work bowl. (Bean mixture can be mashed with fork or potato masher, but will not be as smooth.)

Spread bean mixture over partially baked crust. Sprinkle with cheeses. Arrange olives, bell peppers, and scallions over top. Bake at 425 degrees for an additional 7 to 12 minutes, or until crust is deep golden brown.

In a small bowl, combine sour cream and taco sauce, blend well. Serve pizza with sour cream mixture and salsa. Makes 6 to 8 servings. Bobali ready-made pizza crust also works well.