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Easy Black Bean Pizza

  0 reviews
  • 20 min prep time
  • 30 min total time
  • 12 ingredients
  • 6 servings
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Meet your new go-to weeknight meal! This pizza-and-salad-in-one is topped with black bean spread, shredded cheese, lettuce and a drizzle of ranch dressing.

Inspired Taste
November 16, 2011

can (11 oz) Pillsbury™ refrigerated thin pizza crust
tablespoons olive oil
garlic cloves, finely chopped
teaspoon dried oregano leaves
can (15 oz) Progresso™ black beans, drained, rinsed
to 4 dashes red pepper sauce
cup water
Salt to taste
cups shredded pizza cheese blend (8 oz)
cups shredded romaine lettuce
cherry tomatoes, halved
cup ranch dressing


  • 1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 5 minutes.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and oregano; cook 30 seconds. Stir in black beans and pepper sauce. Add water; cook until reduced by half. Using potato masher or fork, mash beans into a paste. Taste for seasoning; add salt or additional pepper sauce to taste.
  • 3 Spread bean mixture evenly over partially baked crust. Top evenly with cheese.
  • 4 Bake 8 to 10 minutes longer or until crust is golden brown and cheese has melted.
  • 5 Cut pizza into 4 rows by 3 rows to make 12 squares. Top each with lettuce, tomatoes and a drizzle of ranch dressing.

Expert Tips

Replace the black beans with red kidney or pinto beans.

Add shredded or diced cooked chicken to the pizza after adding the cheese. Bake.

Nutrition Information

No nutrition information available for this recipe
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