Pinto Pizza Ole’

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Servings: 1 Difficulty: Advanced
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A hearty vegan pizza featuring a savory mashed pinto bean and spice crust topping, served with fresh guacamole.
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This unique American-style pizza swaps traditional tomato sauce for a rich, savory mixture of mashed Idaho Pinto Beans, spices, and optional ground beef. The result is a hearty, textured topping that pairs beautifully with a crispy dough crust. Topped with fresh vegetables, Monterey Jack cheese (or vegan alternative), and a kick of red pepper flakes, it offers a satisfying comfort food experience. Served with a dollop of fresh, zesty guacamole, this dish is perfect for weeknight dinners or casual gatherings. It&# 226;€™s a creative twist on classic pizza that highlights the versatility of beans in savory applications.

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Pinto Pizza Ole’

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 171.6

Description

This unique American-style pizza swaps traditional tomato sauce for a rich, savory mixture of mashed Idaho Pinto Beans, spices, and optional ground beef. The result is a hearty, textured topping that pairs beautifully with a crispy dough crust. Topped with fresh vegetables, Monterey Jack cheese (or vegan alternative), and a kick of red pepper flakes, it offers a satisfying comfort food experience. Served with a dollop of fresh, zesty guacamole, this dish is perfect for weeknight dinners or casual gatherings. It&# 226;€™s a creative twist on classic pizza that highlights the versatility of beans in savory applications.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, brown 1 lb ground beef (if using) with 1/2 cup chopped onion over medium heat.
  3. In a bowl, mash 1 cup of the cooked pinto beans, leaving them slightly chunky. Set aside.
  4. Stir the mashed beans into the skillet with the beef and onion.
  5. Add 8 oz tomato sauce, 2 tsp chili powder, 1 tsp cumin, and 1/2 tsp salt to the skillet.
  6. Simmer the mixture for 10 minutes, stirring occasionally, until thickened.
  7. Roll out thawed frozen bread dough to fit a greased 14-inch pizza pan.
  8. Spread the bean-beef mixture evenly over the dough.
  9. Top with remaining 1/2 cup chopped onion, 1/2 cup chopped green pepper, remaining 1 cup whole pinto beans, and 1/2 lb grated Monterey Jack cheese.
  10. Sprinkle with red pepper flakes to taste.
  11. Bake for 15 minutes, or until the crust is golden brown and cheese is melted.
  12. While pizza bakes, prepare guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tbsp lemon juice.
  13. Add liquid red pepper sauce and salt to taste, then stir in 1/4 cup chopped tomatoes.
  14. Cut pizza into wedges and serve with a dollop of fresh guacamole on each slice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 171.6kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 32.4g11%
Dietary Fiber 10.8g44%
Sugars 1.2g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make this pizza meatless, omit the ground beef and increase the beans to 3 cups total, mashing 2 cups for the sauce.

Cover the guacamole with plastic wrap pressed directly against the surface to prevent browning. Chill until ready to serve.

For a fully vegan version, substitute the Monterey Jack cheese with a vegan cheese alternative.

Keywords: pinto bean, vegan pizza, guacamole, comfort food, bean topping, homemade pizza, dinner idea, spicy, vegetarian, bean recipe
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