It was a gorgeous day here in Missouri yesterday (and is shaping up to be another nice one too!), so we went walking, opened the apartment up and really took advantage of the much needed sun and lovely weather.
We had Mexican pizza for dinner last night. Brett made the pizza crust, for some reason, dough is his thing. All I had to do was print off the recipe for him, make 'refried' beans (I only fried them once, I still don't entirely get the 'refried bean'), and roast some peppers. It worked out very nicely for me I must say.
We used Lindsay's (aka The Happy Herbivore) recipe for Fat Free Whole Wheat Pizza Dough. (I swear, we are going to have to start paying her or something, we use her recipes so often.)
We used spicy vegan refried beans instead of sauce, yum!
Spicy Vegan Refried Beans
2-3 cups cooked pinto beans, cooled in the fridge
1 tsp coconut oil
1 can chopped green chiles with juices
cumin (to taste)
chile powder (to taste)
onion powder (to taste)
garlic powder (to taste)
salt (to taste)
cayenne pepper (optional)
Heat coconut oil in a large skillet. Add pinto beans and fry until beans are warm and some are splitting and getting mushy.
Transfer beans to a large bowl. Mash with a mixer or potato masher. Add spices and canned green chiles with juices. Combine with the mixer.
J & B's Vegan Mexican Pizza
1 HH Fat Free Whole Wheat Pizza crust (unbaked)
spicy vegan refried beans
cooked black beans
serrano peppers, roasted and sliced
red bell pepper, roasted and sliced
vegan monterey jack cheese, cut into small dice (optional)
enchilada sauce (optional)
Spread refried beans on crust and top with the remaining ingredients.
We baked ours on a pizza stone.
Preheat oven to 425 with pizza stone in it for about an hour. Bake pizza for 10-12 minutes or until crust is done to your liking. To get the 'cheese' to melt, turn the oven to broil in the last few mintutes of cooking, keeping the oven door open to keep the crust from getting over done while the 'cheese' is melting (a little Brett pizza making secret).
This was super tasty and it's always fun when Brett and I can get in the kitchen together. The meal was also one of those where I didn't feel bad at all putting a little vegan cheese on top.
'Til next time!