Tex-Mex Pizza
With the flavours of tomato, beans, and avocado, this pizza tastes like an open-faced quesadilla. The mole sauce adds fiery richness that elevates each slice.
1 cup (250 mL) cooked or canned pinto beans, drained and rinsed
1 chipotle pepper in adobo sauce, minced (or minced jalapeno)
Juice of 1/2 lime
2 garlic cloves, minced
1/2 tsp (2 mL) cumin powder
14 oz (400 g) homemade or store-bought pizza dough
1/2 cup (125 mL) grated cheddar cheese
1/2 cup (125 mL) grated Monterey Jack cheese
2 plum tomatoes, seeded and diced
1/2 cup (125 mL) finely diced white onion
1/2 cup (125 mL) frozen organic corn kernels
1 small red bell pepper, thinly sliced
1 avocado, thinly sliced
Mole Sauce
1 Tbsp (15 mL) water
2 tsp (10 mL) instant espresso powder
2 tsp (10 mL) cocoa powder
2 tsp (10 mL) grapeseed oil or camelina oil
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) cumin powder
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) salt
Using food processor or potato masher, mash together pinto beans, 2 Tbsp (30 mL) water, chipotle pepper, lime juice, garlic, and cumin until slightly chunky.
Spread pinto bean mixture over prepared dough and top with cheeses, tomatoes, onion, corn, and bell pepper (in that order). Bake for 10 minutes, or until crust is golden brown and crisp.
For mole sauce, stir together water and espresso powder in small bowl until dissolved. Stir in cocoa powder, oil, paprika, cumin, cinnamon, and salt until smooth.
Top pizza with avocado slices and mole sauce.
Makes 8 slices.
Each slice (not including crust) contains: 160 calories; 7 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 5 g fibre); 266 mg sodium
source: "A World of Pizza", alive #376, February 2014
Tex-Mex Pizza
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
