Easy Black Bean Pizza

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.

  • prep time 20 min
  • total time 30 min
  • ingredients 12
  • servings 6

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
tablespoons olive oil
2
garlic cloves, finely chopped
1
teaspoon dried oregano leaves
1
can (15 oz) Progresso™ black beans, drained, rinsed
3
to 4 dashes red pepper sauce
1/4
cup water
Salt to taste
2
cups shredded pizza cheese blend (8 oz)
2
cups shredded romaine lettuce
8
cherry tomatoes, halved
1/4
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.
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