Michele was talking about a pizza she tried that was really good last week. She said she blended black beans, salsa, tomatoes for a sauce and used onions and black beans for a topping on a sliced baguette. She topped it with pepper jack cheese. I thought it sounded pretty interesting so I tried one this weekend. I cooked a pot of black and red pinto beans for our meals this week. I drained and pureed about 1 cup of the beans with 1 pint of my tomatoes I canned this summer with about a cup of salsa. I also added some cumin, oregano, and garlic cloves.
I thought about making my own pizza crust, but with this cold weather, I am not too confident in my dough rising as I'd like it. I used one of those pre-made, whole grain foccacia loaves with the jalapenos and cheddar cheese from the grocery store bakery. That's the only thing that makes this vegetarian and not vegan. I split it open lengthwise and spread some of the sauce on both sides. On top of the sauce i added caramelized onions, some of the whole black beans, and some sun dried tomatoes I had. I used daiya mozzarella cheese. It's a vegan cheese made from tapioca and sprinkled a few red pepper flakes on top.
I made enough sauce for another sometime this week. Good thing, this one didn't last too long, it was good.