Easy Black Bean Pizza

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Easy Black Bean Pizza
  • Prep 20 min
  • Total 30 min
  • Ingredients 12
  • Servings 6
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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.
By Inspired Taste
Created Nov 16, 2011


  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Replace the black beans with red kidney or pinto beans.
  • tip 2
    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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