Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
30 Mins
5 servings (serving size: 2 wedges)

How to Make It

Step 1

Place a baking sheet in the oven. Preheat oven to 450°.

Step 2

Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges.

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Ratings & Reviews

bellymama's Review

January 09, 2015

JillPlotke's Review

January 06, 2015
This isn't my favorite pizza to make, but it's probably the healthiest :) I always make my own pizza dough because it's just too easy and I'm cheap. Transferring pizza dough to the stone is much easier if you use a little cornmeal on whatever you're using to roll out the dough - it will just slide onto the pizza stone. I thought the flavors went well together but needed a little extra. I did tweak the recipe by adding jalapeno, green onion and a bit of Mexican crema mixed with lime juice while the pizza was cooling. Next time I might try making a cilantro pesto for a bit of sauce.

RMcManus's Review

February 20, 2011
I used Boboli Whole Wheat crust which simplified things. Overall, it was more balnd than I had expected and the toppings kept falling off of the slices.

Saecca's Review

August 29, 2010
After reading the other review, I also had a problem transferring the dough to my pizza stone. I think it could be solved if you lightly dust the bottom with flour or cornmeal before rolling out the dough. Other than that, this was incredibly easy. I accidentally used my fresh tomatoes earlier in the week, but I drained some canned diced tomatoes along with canned corn and the beans. That made this ridiculously quick and easy to make. I also upped the cheese a bit to about 8 oz. Mine cooked a bit faster than 20 minutes.

DanaElaine's Review

August 29, 2010
The flavors work well together, but prepackaged pizza dough seems to hate me. We got it rolled out to the right shape and diameter, but then transferring it to the preheated pizza stone is where it fails. And once it lands on the preheated stone the bottom starts immediately cooking so that it can't be fixed. Based on the flavors I would give this dish three stars, but unless we use a Bobboli crust next time I wouldn't make it again. I would say that following the suggested criteria for rating recipes it deserves two because it is not yet a solid recipe but it definitely has potential.