Vegetarian Southwest Pizza

*Note: Don’t forget that the Oxo Food Scale Giveaway is still going on.  Click here!*

I don’t have a blogroll (a posted list of my favorite blogs) because a) I read waaay too many to ever possibly include everyone, b) it’s hard enough to get posts written, so the frills are hard to come by these days, and c) I don’t like to play favorites with anything except ketchup.  Heinz is obviously the best.  That being said, if I DID have a list of favorite blogs, Prevention RD would be on there.  Nicole’s recipes are healthy, easy to make, and meals that I actually look forward to eating.  And she has Meatless Mondays!   Perfect!

Which leads me to this pizza.  I saw it on her site and immediately loved it.  Then I made it and both Jake and I ate… uhhh… more than one slice each.  Maybe more than two.  The heat of the adobo  is cooled off by the avocado and sour cream.  And the corn adds an awesome texture.  Of course, you can use lower fat versions of the cheese and sour cream.  Summer is coming, after all!

On a side note, if you are making this pizza and have extra shredded cheese to give to your baby, try to remember that it is much more fun to eat off the couch than out of a bowl.  Just sayin’.

Vegetarian Southwest Pizza

1 ball raw pizza dough (bought or homemade)
1 can black beans, drained and rinsed
1 chipotle chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 small tomato, diced
1/2 small red onion, diced
1/2 cup frozen corn kernels (no need to thaw)
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 cup cilantro, roughly chopped
1/2 avocado
2 Tbsp sour cream
1 Tbsp lime juice

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and unroll pizza dough, stretching and pressing to create a rectangle reaching the sides of the baking sheet.  Bake the dough for 5-6 minutes. Remove from the oven and set aside.

Meanwhile, place the black beans in a microwave-safe bowl and microwave them for 45 seconds. Add the chile en adobo, sauce, chili powder, cumin, and salt to the bowl and smash them into a thick paste.

Spread the black bean mix on the pizza dough, followed by the tomatoes, onions, and frozen corn. Bake the pizza for 8 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-4 minutes until the cheese is melted.

While the pizza bakes, mash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl. When the pizza is done baking, smear the avocado cream across the top and sprinkle with the cilantro. Serve immediately.

Source: Very slightly adapted from Prevention RD

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  1. You’re too sweet – thank you! Your photos are stunning! Absolutely stunning! I’m so glad you enjoyed this – such a fun spin on pizza :)

  2. What a yummy looking pizza. Thanks for sharing

  3. DebbieM says:

    I just made this wonderful recipe. Thank you so much for sharing. The flavor combination is really fabulous and it was super easy to put together. I would highly recommend this to anyone.


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