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Mexican Pizza

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Mexican Pizza

Before I begin today, I would just like to preface this post with a brief apology.  While I consider myself to be somewhat of a foodie, and I try my best to maintain a modicum of culinary glamour (cough) in my daily life, today’s recipe is not in any way, shape or form haute cuisine, or dinner party fare.    Just so we’re clear.

And I’m sorry.  Because by now I know you surely must count on me for such gastronomic (ahem) elegance … don’t you?!

But it’s summer, and most of the moms I know are beyond busy – and in a good way, don’t get me wrong.   As I talk to my friends, the recurring theme is that we’re all scrambling for anything easy and edible to cram down the throats of ravenous punks with cavernous, bottomless pit-type guts.   As for me, I’ve dispensed with any of my usual culinary pretense (har dee har), as evidenced by this pizza.  It’s straight up, no nonsense, kid-friendly food – and as an added bonus it utilizes (wait for it) …… 5 sale ingredients!  Woo hoo!

So feed this simple dinner to your hungry munchkins, put ‘em in their jammies, and order them a movie off cable.  Then grab your husband and high-tail it out to dinner…preferably to an air conditioned,  candle-lit establishment more suited to your sophisticated, grown-up tastes.

……Or if you’re like me, pour a glass of wine and chow down two slices.  Then hunt up your own p.j.’s and call it a day!

MEXICAN PIZZA
Serves 6 kids
Source:  “A Chef Takes the Fast Food Challenge”; Food and Wine Magazine, July 2010: p. 131.  Recipe by Spike Mendelsohn.

  • 1 can black beans, rinsed and drained (LaPerfida are on sale)
  • 1 clove garlic
  • 1 T. chili powder
  • Kosher salt
  • 1 pound pizza dough (**see note**)
  • Cornmeal for dusting
  • 1 c.+ shredded cheese (Shur-Fine Shredded Cheddar is on sale)
  • ½ c. seeded chopped tomatoes (stem tomatoes are on sale)
  • ¼ c. pitted black olives, sliced
  • 1 scallion, thinly sliced (on sale; I used 3)
  • 1 c. shredded butter lettuce (on sale)
  • 3 T. reduced fat sour cream

Set a pizza stone on the bottom of the oven and preheat the oven to 450.  In a food processor, combine the black beans, 1 T. water, garlic clove, and chili powder and puree until smooth.  Season with salt.

Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel.  Spread the black bean puree on top leaving a 1/2” border.  Sprinkle with the cheese, tomatoes, olives, and scallion.  Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling.  Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream.  Cut into 6 wedges and serve at once.

**NOTES**
I skipped the dough step completely and went straight for the thin crust Boboli.  If you use a pre-made crust, you can eliminate the cornmeal step.  You can also do away with the pizza stone and just slide the pizza onto your oven rack.  J

Also, in the puree step, the original recipe calls for adding ½ c. coarsely chopped jarred roasted red peppers to the beans, garlic, and chili powder.  I forgot to buy roasted peppers, so they got left out.  I think they would have added a nice smokey flavor though, so I’ll remember them next time!

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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