Take that slow cooked chuck roast that you made for tacos the other night and make it the star of this Mexican Pizza. You’ll only need a few new ingredients: pizza dough, sour cream, hot sauce, cilantro and the recipe for black bean mash.
Ingredients:
2 cups of seasoned slow-cooked chuck roast (see recipe: Double Decker Tacos)
1 pizza dough
1 can of black beans
2 cloves of garlic, minced
1/2 cup of diced red onion
1/1/2 cups of shredded Mexican Blend Shredded Cheese
1 cup of salsa
1 cup of sour cream
2 Tbsp of hot sauce
shredded lettuce
diced tomatoes
sliced avocado
cilantro
Preheat oven to 425 degrees.
Stretch pizza dough and lay out on a greased cookie sheet. Partially bake the dough for 10 minutes to make sure the crust gets fully cooked later.
Meanwhile, in a small pot over medium heat, add black beans, spices, garlic and red onion. Cook for 10 minutes. Cool.
Place bean mixture in a blender and puree.
On the partially cooked pizza crust, spread black bean mash and top with meat and cheese. Return pizza to the oven and cook another 25-30 minutes. Cheese should be melted and bubbly.
Top with shredded lettuce, diced tomatoes, red onion and jalepenos. Drizzle salsa over top.
In a small bowl, whisk sour cream with hot sauce and chili powder. Place in a plastic bag and cut the corner so the sour cream can be squeezed over the pizza. Finish with fresh cilantro.