I love Mexican food and we eat lots of it, but the idea to put beans on a pizza had never occurred to me until I had the super delicious San Clemente pizza at Pizza Port in Solana Beach a few years ago (Solana Beach is a bit north of San Diego, CA – if you’re ever in that area, I highly recommend it – very laid back atmosphere, great pizzas and fantastic beer). I had the same pizza several times on that trip, and once we were back home, I started experimenting with ways to add beans to my own pizzas, and this turned out to be the winning recipe for us.
This is actually a really healthy pizza with very little fat (most of it is in the crust, and even that is pretty low fat) and lots of great nutrients: You get fiber and protein from the beans; lots of vitamin A, C, B6 and E as well as carotenoids from the pepper; C, A and antioxidant nutrients from the zucchini; vitamin C, manganese and antioxidant phytonutrients from the corn; and polyphenols and antioxidants from the scallions – even the black pepper is beneficial to your health because of its antioxidant and antibacterial effects.
About the ingredients
The Frontera chipotle taco sauce is just fantastic, and we use it in a lot of things (more recipes featuring it to come). You can use any kind, but I love the smokiness and spice of this one in particular.
In the summer, we grill corn quite a bit, and I often use leftover corn for the pizza. This time of year however, I usually use frozen corn kernels and just fry them in a dry cast iron pan until they start getting a bit of color and popping.
I am a pretty bad baker – no actually I’m not, but our oven is – so I always use ready made crusts (my favorite at the moment is the super thin Top This! brand), but if you make your own pizza crust, by all means use that.
With cheese, this is a vegetarian pizza; to make it vegan, omit the cheese. It sounds strange, but it tastes great cheese-less as well.