Mexican Pizza

Mexican Pizza

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.