Even though I love healthy foods, tacos, pizza and burgers are dear to my heart. The husband loves pizza, and I have gained a recent obsession with all Mexican food since our wedding in Cabo. Ok, obsessed is putting it lightly. I literally lose all control around Mexican food..the chips, the guac, the beans, the queso. Its insane.
Because of this obsession, I make taco salad, Mexican turkey burgers..and add avocado to just about everything. But one combination I had not considered was taco pizza! While flipping through the pages of my newest Food and Wine magazine, I stumbled upon a feature about Spike Mendelsohn (from Top Chef) and some of his healthy recipes.
This taco pizza caught my eye right away. Taco pizza? And healthy? A way to combine Kyle and I’s loves? Let me just run to the store …I set out to make this pizza, and after a few adaptations, voila! an amazing, hearty, healthy, and filling pizza
Black Beans- contain both omega-3 and omega-6 fatty acids, vegetable protein and are high in fiber.
Sour cream- Cultured cream provides vital fat-soluble vitamins
Whole wheat dough- good source of B vitamins, Vitamin E, magnesium, iron and fiber
Tomatoes- high in the carotenoid lycopene, known for its antioxidative properties, like helping protect cells and other structures in the body from oxygen damage.
Adapted from Food & Wine
(makes 2 round pizzas)
1 15 oz can black beans
1 Tbsp fresh chili paste
1 Garlic clove
Pinch of salt
1 recipe homemade Whole-wheat pizza dough (recipe to follow) or store bought
2 cups shredded low-fat Monterey Jack cheese
½ cup chopped tomato
½ cup sliced black olives (I omitted)
½ cup diced onion
¼ cup reduced fat sour cream
Fresh cilantro (optional)
Set pizza stone on the bottom of the oven and preheat oven to 450°. In a food processor, combine the black beans with the chili paste, garlic clove, and puree until smooth. Salt to taste
Stretch the pizza dough to a 12-inch round and transfer to pizza stone. Spread the puree on the top, leaving a border for the crust. Top with cheese, tomatoes, olives, and onion.
Bake for 12 minutes, until golden and cheese is bubbling. Transfer pizza off of stone, and top with dollops of sour cream and sprinkle cilantro on top.
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2 Responses to “Tacos+pizza=perfection”
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...