For those of you that menu plan, do you ever have a meal that for one reason or another gets pushed back to the following week again and again (and again)? Once is certainly understandable as plans do change, but when the same meal is delayed week after week, it must be because subconsciously you’re just not feeling it. I guess that was me with this pizza, which is a bit strange considering that the whole reason I wanted to make it was because I had tried it in a restaurant and loved it. I had all the ingredients on hand but probably delayed it five weeks before I buckled down and just made the darn thing. And like so many times when I put off making a recipe, I now want to kick myself in the butt for missing out on this awesome dinner.
It’s certainly a departure from a typical pizza, but in a very good way. I used a seasoned black bean puree in place of the usual sauce, layered with lots of cheddar and monterey jack cheese (pepper jack would also be great) and topped with corn, tomato, jalapeño, onion and cilantro. As usual with pizza, it’s very easy to adapt this to suit your tastes. I thought this had a nice amount of spice – a little spicy, but not so much that Andrew wouldn’t eat it. In fact, he loved it! If you want to dial up the spice, add another jalapeño to the toppings or consider pureeing a chipotle in adobo with the black bean mixture. This was a great meal and I can’t wait to make it again. And next time, I definitely won’t be pushing it back to the next week.
For tips on making great homemade pizza, check out my tutorial.