Mexican Black Bean and Spinach Pizza

I enjoyed this! Was only me so I cut the 10 oz crust in half as did the recipe (roughly). Used fresh spinach sauteed with olive oil, added chicken fajita strips (from the freezer section) chopped. Used fat free cheddar and colby-jack combo as those are what I had. Next time I will mix the salsa into the bean mixture like someone else had suggested. It was dry where there was only black beans and no salsa. My pizza wasn't as thick and as decadent at the picture because I didn't really LOAD on the stuff, but next time will definitely use more cheese. Think I'll make this more veggie by using shredded carrots, maybe some mexi or whole kernel corn.

Loved it! Our salsa had enough heat so we didn't put the splash of hor sauce on.

A really nice, healthful meal. It is indeed better the next day. I used the whole package of spinach (hey, why not?). It's a little heavy on the onions, which remain crunchy -- not my favorite thing. I'd probably use 1/3 cup next time and/or chop them more finely.

Great pizza. Did not make any changes, turned out perfect. Will make again.

I love this recipe and it is one of our family weeknight staples. I use a store bought thin crust pizza and it turns out nice and crispy in this recipe. Even with the hot sauce, the recipe turns out pretty mild, so those who like it hot (like my hubby!) can add more hot sauce to their individual pieces. Highly recommend - you won't be disappointed!

Loved it. Made beans from dried and homemade dough and I think it was worth it. Will just add a little more spice next time but otherwise leave it alone.