This is a Shavuos specialty but can be a weeknight dinner all year round – believe me, it’s worth trying!
1 cup cooked (can use canned) black beans
½ cup coarsely chopped roasted red peppers (time/money saving tip: my daughter made it with fresh red peppers and it was still delicious)
1 garlic clove
1 tablespoon chili powder
Dough for 1 12-inch pizza (can make fresh, buy dough from pizza shop or frozen or even buy the prepared crusts)
1 cup grated Monterey Jack cheese
½ cup cherry tomatoes, halved
¼ cup sliced black olives
1 scallion, minced
Sour cream for garnish (optional)
Preheat oven to 450 degrees. Purée together beans, red peppers, garlic clove and chili powder. Dust a pizza pan with cornmeal and stretch dough across the pan or place prepared crust there. Spread the black bean purée across the dough leaving a small border. Sprinkle with the cheese, tomatoes, olives and scallion. Bake for 12 to 15 minutes – until crust is crisp and cheese is browned and bubbly (our family likes it “well-done” and the cheese very brown but let your family’s taste preferences be your guide). Cut into wedges and serve with dollops of sour cream, if desired.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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