Food, Main Dishes, Pizza, Vegetarian Main Dishes

Vegetarian Confetti Pizza

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This week the hubby was gone, so baby girl and I loaded up and went home to my mom and dad’s house for a visit.  They always love having us, especially now that they have a grandchild to play with.  My mom takes pictures non-stop and inspired me to start taking pictures of my baby again.  I have taken far too few lately and need to get back into snapping at least a few shots a week.
I enjoy being at my parents house not only to visit, but also to cook.  It’s nice not to have to worry about a munchkin needing attention while I’m in the middle of a recipe.
My mom looooves beans, especially black beans, so I try to think of food ideas for her that incorporate beans.  She could eat beans for every meal of the day, including breakfast, if she had the right recipe.  I have been making this pizza for a couple of years, but hadn’t gotten around to making it for my parents yet.  However, I knew it would go over well with Mom due to her love of beans and Dad because he just loves pizza. (I told Mom that next time I would just add black beans into the crust for her!)
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This pizza is delicious and is the perfect twist to a taco pizza.  It has the flavors of a taco pizza but none of the annoying lettuce and unhealthy chips.
For those of you non-bean-lovers out there (do these unfortunate people really exist?), cut down on the beans by half a cup and add 1/2 – 3/4 cup taco-seasoned ground meat.
Also, I prefer a thick-crust, large pizza, but feel free to make this into 2 thin crust pizzas. (You won’t need to double the toppings because you’ll want less toppings on a thin crust pizza anyway, otherwise it will get soggy.)

What about you: do you like beans…or do you have a bean-hater in your family?  (Ever tried black bean brownies like my mom has been wanting to?)

Confetti Pizza 3
Vegetarian Confetti Pizza
Recipe Type: Main
Cuisine: Mexican
Author: Adapted from Lauren’s Latest
Prep time:
Cook time:
Total time:
Serves: 1 thick crust pizza
Ingredients
  • 1 pound whole wheat pizza dough
  • 1 1/4 cups chunky salsa
  • 3 Tablespoons taco seasoning
  • 1 cup black beans, rinsed and drained
  • 3/4 cup frozen corn (thawed slightly by rinsing under hot water)
  • 1/2 cup bell pepper, diced
  • 1/4 cup onion, diced
  • 2 cups cheddar cheese, shredded
  • 1 cup tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
Instructions
  1. Cut a piece of parchment paper to fit your baking stone.  Place stone in oven and preheat oven to 500°.
  2. Roll out pizza dough roughly the size of the parchment paper (Lightly flour surface to keep from sticking).  Place dough on parchment paper and adjust size, if necessary. Spread salsa over pizza crust.
  3. In a bowl, mix together black beans, corn, and taco seasoning until combined.  Sprinkle evenly over salsa.  Top with bell pepper, onion, and finally cheese.  Once oven has preheated pull out baking stone and slide pizza with parchment paper onto the stone.  Place in the oven and bake for 8-10 minutes or until cheese is melted and crust is light golden brown.
  4. Top with fresh tomatoes and cilantro.  Serve and enjoy!
Notes
**If you’re in the mood for a meatier version, simply cut back a bit on the beans and corn and add the taco seasoning to 1/2-3/4 cup ground meat. I keep some taco meat in the freezer just for this purpose!

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16 thoughts on “Vegetarian Confetti Pizza”

  1. Yes, I do love beans! And I love this pizza! And it was easy enough to put in the bread machine so I don’t have to do all that kneading. And of course “babydoll” is adorable!!

  2. Oh this looks good!!! I don’t mind the lettuce on pizza, but I’ve never been able to wrap my head around chips on pizza before… Looking forward to trying this!!!

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