This is one of my absolute favorite pizzas and one that my kids love too. I came up with this idea when I had leftover beans from a taco night. It's kind of reminiscent of the Tostada Pizza at California Pizza Kitchen that I have a nostalgic soft spot for. That pizza had finely shredded iceberg lettuce which adds a nice crunch and is a good addition to this recipe if you have.
Serves 2-3
Ingredients
1 15oz can black beans, drained and rinsed
1 jar Brooklyn Delhi Cashew Butter Masala
Frozen plain pizza crust
1 cup shredded cheddar
Red onion, cut into thin pieces
Cilantro, for garnish (and/or shredded iceberg lettuce)
Method
Preheat oven to 400 degrees Fahrenheit. Mix together drained beans and Cashew Butter Masala in a bowl. Spread evenly on the crust and note that you may not use all the beans on one pizza.
Layer with cheese and thin slices of red onion. Bake for 9-13 minutes and top with cilantro and hot sauce, depending on desired heat.
Note: You may not use all the beans on one pizza
In this recipe
