Recipe: Southwestern Pizza with Black Beans and Corn

Recipe: Southwestern Pizza with Black Beans and Corn

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Emma Christensen
May 10, 2015
(Image credit: Emma Christensen)

As a regular visitor to the Columbus Brewing Company in Columbus, Ohio, I probably ate their Sante Fe Pizza at least once a week. I just couldn't resist that spicy black bean "hummus" spread on chewy flatbread and topped with plenty of cheese, no matter how many times I promised myself that I'd branch out. Moving away left a definite void in my life. Here is my small ode to both the CBC pizza and the incredible folks, my friends, who work there.

(Image credit: Emma Christensen)

Incredibly, most of the ingredients for this pizza can be found in your pantry and the prep time is minimal. Nothing needs to be cooked before going on the pizza, so the whole meal comes together very quickly. The ingredients are also easily doubled if you'd like to make two pies.

If you find yourself in Columbus, Ohio, I definitely recommend a stop by the Columbus Brewing Company, affectionately called the CBC. Sit at the bar, because that's where the action is. Order yourself a Sante Fe Pizza and a pint of their IPA. You won't be sorry.

Columbus Brewing Company, 525 Short Street, Columbus, Ohio 43215

(Image credit: Emma Christensen)

Southwestern Pizza with Black Beans and Corn

Makes 1 pizza

  • 1

    (16-ounce) ball pizza dough, store-bought or homemade

  • 1

    (16-ounce) can black beans, drained and rinsed

  • 1

    chile en adobo, minced (about 1 teaspoon), plus extra sauce

  • 1/2 teaspoon

    chili powder

  • 1/4 teaspoon

    cumin

  • 1/4 teaspoon

    salt

  • 1 tablespoon

    olive oil

  • 1

    small tomato, diced

  • 1

    small red onion, diced

  • 1/2 cup

    frozen corn kernels (no need to thaw)

  • 1/2 cup

    Monterey Jack cheese

  • 1/2 cup

    cheddar cheese

  • 1/2

    medium avocado

  • 2 tablespoons

    sour cream

  • 1 tablespoon

    lime juice

Preheat your oven to 450°F. Place a pizza stone or baking sheet on the middle rack to preheat with the oven.

Place the pizza dough on a piece of parchment paper (the parchment makes the dough easier to work with and slide into the oven). Press or roll the pizza dough as thin as you like it. If the dough starts shrinking back on you, let it sit for a few minutes to relax the gluten, and then continue rolling.

Place the black beans in a microwave-safe bowl and microwave them on HIGH for 30 seconds. Add the chile en adobo, chili, cumin, salt, and olive oil to the bowl and use the back of a fork to smash the beans into a thick paste. Taste and adjust the seasonings as you like.

Spread 1 to 2 tablespoons of the sauce from the can of chiles en adobo onto the pizza in a very thin layer. (This stuff is spicy, so adjust to taste!) Spread the black beans on top, followed by the tomatoes, onions, and frozen corn. Slide this into the oven using a pizza peel (or remove the preheated baking sheet with oven mitts and slide the pizza on top).

Bake the pizza for 10 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3 to 5 minutes until the cheese is completely melted and bubbly.

Smash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl to make a thin paste. You can thin it further with more lime juice, if desired. Just before serving, top the pizza with dollops of the avocado sauce and serve any leftover sauce alongside.

Slide the parchment out from under the pizza and cut into slices. Serve while still warm.

Recipe Notes

The CBC mixes cilantro into the sauce for this pizza instead of avocado. If you have some on hand and like cilantro, I recommend a few minced tablespoons with the sour cream.

(Image credit: Emma Christensen)
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