Black Bean And Avocado Pizza

This is the pizza that I was inspired to make after eating a slice at Antonio's during my first year here in the valley. It is quick, easy, and never fails to fill you up! I prefer this pizza cut "party style", rather than in the traditional wedge, because it's very filling, and also it makes a great meal for a crowd, especially if you served it with something else, like maybe tortilla soup. Garnish with fresh cilantro and salsa! I think of this pizza as kind of a pizza burrito, so I eat it with lots of salsa on the side. I need my tomatoes!


Pizza dough (I use Pillsbury, the kind you find in the can in the dairy section)
2 cans black beans
cumin, paprika, chili powder, cayenne
1 Hass avocado, chopped
1 ripe tomato (or use cherry tomatoes in winter, halved), chopped
feta cheese, crumbled


Saute chopped garlic, cumin, paprika, and chili powder, cayenne in whatever ratio suits your taste. I use about 5 cloves of garlic, about a tablespoon of cumin, a teaspoon of paprika and chili, and a dash of cayenne. Cook until garlic is fragrant, then add beans with liquid and cook for about 15 minutes, until liquid starts to thicken. Meanwhile, prebake piecrust on cookie sheet or pizza stone according to package directions, but don't cook fully (remove after about 8-10 mins). Spread black beans on crust in even layer, leaving border around edge for crust. Distribute cheese and tomato evenly, and return back to oven for an additional 5-10 minutes, or until the crust is golden brown. Remove from oven and add avocado (you can put the avocado on with the other toppings, but I've found that it tends to get a bit ick).




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