The other day my friend spontaneously decided to come by, so I promised said friend a homemade lunch without checking my fridge first. Upon inspection, I realized I had a fairly limited selection of choices- leftover gluten-free pizza crust, a Tupperware of rather thick black bean soup, and half a can of corn. Frugality and creativity took over and I decided to combine the ingredients to make a Mexican-inspired black bean and corn pizza (I made a basic tomato sauce and mozzarella half too!).
For the black bean sauce: in a small skillet, heat olive oil over medium. Add a chopped clove of garlic and saute until golden brown. Add 1/2 can of rinsed and mashed black beans, 1/2 a chopped jalapeno, a small handful of cilantro, and a dash each of salt, pepper, red chili peppers, and garlic powder. Allow to simmer over low, adding vegetable or chicken broth as needed. The sauce should be thick but moist.
Spread prepared black bean sauce/soup over pre-cooked pizza crust. Sprinkle with canned corn, canned green chilies, and chopped cilantro. Add chopped red onion and mozzarella cheese if desired! Cook at 425 for 15-18 minutes.
Such an easy way to use up leftover ingredients! From experience, this pizza is best enjoyed with a friend on a balcony on a beautiful North Carolina day with an adorable dog at your feet and a Starbucks iced coffee by your side 🙂