Best Black Bean Pizza Dough Recipes

BLACK BEAN PIZZA

Steps:

• Press dough into a greased 15x10x1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown., Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain., Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.

BLACK BEAN TACO PIZZA

Steps:

• Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned., Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, chilies, onions and cheese. , Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired.

BLACK-BEAN-PIZZA-DOUGH RECIPE

Steps:

• Combine and knead all ingredients (I used my bread machine).
• Let rise 50-60 minutes.
• Roll dough on a cornmeal-covered counter.
• Place dough in pizza pan.
• For a thin, crispy crust, place toppings on dough and bake immediately.
• For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
• Place pizza on the bottom rack of oven (Preheated to 500°F) 5-10 minutes.
• We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.

PIZZA DOUGH CHICKEN EMPANADAS

Steps:

• Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.
• Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.
• Preheat the oven to 400 degrees F.
• To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
• Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.