Our local pizzeria, Aver’s Pizza, makes an unusual and addicting Cuban Black Bean Pizza. This is my allergy-friendly version, which captures the tanginess of the cilantro and lime but leaves out the nets and cheese.
1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts
1 recipe Cilantro-Lime Pesto
½ red onion, thinly sliced into half moons
1 red pepper, seeded and thinly sliced
1 can black beans, drained and rinsed (substitute pinto beans if you can’t eat black beans)
2 cups cubed, cooked chicken breasts (preferably grilled)
Spread cilantro-lime pesto on par-baked pizza crusts. Scatter onion, red pepper, beans, and chicken on top. Bake at 400 degrees for 7 – 10 minutes, until crust is lightly browed around the edges and topping is sizzling hot..
Variation: Cilantro – Black Bean Polenta Pie: Use polenta pie crust from Butternut Squash Polenta Pie recipe. Spread pesto on bottom of pie shell, fill shell with toppings above plus one zucchini, thinly sliced. Bake for 40 minutes or until vegetables are soft.
© 2007 Jeanette Bradley