This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Black and White”. At first I found this theme really interesting until I realised that I could not think of black and white food other than desserts. There are definitely foods that are black and foods that are white but it is hard to foods that have the two contrasts.
Have you ever started making a food or drink and while you were making it, you just kept thinking that it was not going to taste great but then comes out amazing? This was definitely one of those times. I could not imagine a pizza without a tomato, pesto, or alfredo base but this is going in my arsenal.
If you do not want to make your own dough or black beans, then store bought is fine. Just use enough dough for about a 10 inch pizza and 1 15 oz can of black beans.
- Course: Entree
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Preheat oven to 425 degrees.
- Lightly oil a pizza pan, pie pan, or anything you would make pizza in with Olive Oil.
- Flatten out the Pizza Dough to the edges on the pan.
- Bake for about 7 minutes. Remove from the oven and set aside.
- While the Pizza Dough is cooking, prepare the Bean Paste; rinse and drain the Black Beans and chop the Garlic.
- Add the rinsed Black Beans, chopped Garlic, 3 Tablespoons of Olive Oil, and Cumin to a food processor. Process until smooth, pushing down the sides of the bowl when it gets stuck to the side.
- Spread the Bean Paste across the partially cooked dough, leaving a little bit of the crust.
- Grate and sprinkle the Monterrey Jack Cheese on the top of the bean paste, leaving a little bit left.
- Slice and arrange the Kalamata Olives on top of the cheese.
- Top with the remaining cheese and bake for an additional 10 – 12 minutes, until the crust is golden brown.
- Remove from the oven and top with Black Pepper. Allow to cool.