Mexican Pizza

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1 cup cooked (can use canned) black beans
½ cup coarsely chopped roasted red peppers
1 garlic clove
1 tablespoon chili powder
Dough for 1 12-inch pizza (can make fresh, buy dough from pizza shop or frozen or even buy the prepared crusts)
1 cup grated Monterey Jack cheese
½ cup cherry tomatoes, halved
¼ cup sliced black olives
1 scallion, minced
Sour cream for garnish (optional)

Preheat oven to 450 degrees. Purée together beans, red peppers, garlic clove and chili powder. Dust a pizza pan with cornmeal and stretch dough across the pan or place prepared crust there. Spread the black bean purée across the dough leaving a small border. Sprinkle with the cheese, tomatoes, olives and scallion. Bake for 12 to 15 minutes – until crust is crisp and cheese is browned and bubbly (our family likes it “well-done” and the cheese very brown but let your family’s taste preferences be your guide). Cut into wedges and serve with dollops of sour cream, if desired.

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