How to Make Black Bean Nacho Pizza

 Do you ever have one of those days where you want something different but familiar at the same time? Well that's where this came from. I wanted to make pizza but didn't want to make the typical tomato sauce, mozarella pizza that we have every time. I wanted something different and this definitely hit the mark.

I was searching online for fun pizza ideas when I came across this one over at Eating Well. I liked that not only did I have everything on hand to make it but it wasn't a huge process to make either. I used to love cooking at our last house but here, not so much. The kitchen is so tiny. Half of my kitchen gadgets are in a tote box out in the garage because I could only fit the essentials in the cabinets. Not to mention that their food selection is very limited let alone, not the most fresh produce/seafood. But then again, what do you except when you're living on top of a mountain in the middle of the desert with one road that connects you to civilization. So needless to say, when it comes to cooking, I try to stick with basic ingredients and easy recipes.

This was a fun pizza to make. I wouldn't say that it tasted like nachos but it defintiely had that feel to it. It was a great variation to the usual pizza toppings and was perfect for what I was looking for. Just like any pizza, you can mix it up and add/remove any nacho toppings you'd like. This will definitely be a pizza I will be making again.

• 3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup whole-wheat flour
• 1 cup bread flour or all-purpose flour, plus additional for dusting
• 2 tablespoons yellow cornmeal

Topping

• 1 cup canned black beans, rinsed
• 1/2 cup chopped jarred roasted red peppers
• 1 medium clove garlic, quartered
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• Yellow cornmeal, for dusting
• 1 cup shredded cheddar cheese
• 1/4 c. salsa
• 1/2 medium onion, chopped
• 1/2 cup chopped pitted ripe black olives
• 4 tablespoons chopped pickled jalapeños

1. To prepare dough: Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. When you’re ready to make your pizza, preheat oven to 450°F. Turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter and place on pizza/baking sheet. Bake the crust for 10 minutes.
5. To prepare topping & assemble pizza: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
6. Spread the bean mixture over the pizza dough like a sauce. Spread the salsa on top and then assemble your pizza with the rest of the toppings. 
7. Bake pizza for 15 minutes.