Pinto pizza ole
1 14\" pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Idaho Pinto Beans divided |
| 1 | pounds | Ground beef |
| 1 | cup | Chopped onion, divided |
| 8 | ounces | Tomato sauce |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| 1 | pounds | Frozen bread dough; thawed |
| ½ | cup | Chopped green pepper |
| ½ | pounds | Grated Monterey Jack |
| Red pepper flakes to taste | ||
| Guacamole; (recipe below) | ||
Directions
To make this pizza meatless, omit the beef and increase the beans to 3 cups, mashing 2 cups.
Mash 1 cup of the beans; set aside remaining cup. Brown beef with ½ cup onion in large skillet. Stir in mashed beans, tomato sauce, chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough to cover bottom of greased 14-inch pizza pan. Spread with bean-beef mixture. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in pre-heated 400-degree F oven for 15 minutes or until crust is browned.
Cut into wedges. Top each serving with a dollop of guacamole.
Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tablespoon lemon juice. Add liquid red pepper sauce and salt to taste. Stir in ¼ cup chopped tomatoes. Cover with plastic and chill until ready to serve.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias> File