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 or Black Bean Butter Masala pouch
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, or save time by using our Black Bean Butter Masala pouch. 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.
In this recipe
