For a vegetarian version of this pizza, omit the beef and increase the beans to 3 cups, mashing 2 cups.
- 1 pound frozen bread dough, thawed
- 1 cup chopped onion, divided
- 1 teaspoon garlic, minced
- 1 tablespoon oil
- 2 cups cooked pinto beans, divided
- 1/2 pound ground beef
- 1 can (8-ounce) tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 cup chopped green pepper
- 1/2 pound Monterey Jack cheese
- Red pepper flakes, to taste
- 1 medium avocado
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Liquid red pepper sauce to taste
- Salt to taste
- 1/4 cup chopped tomatoes
Preparation: Pat or roll bread dough to cover bottom of greased 14-inch pizza pan.
Mash one cup of the beans; set aside remaining cup. Saute 1/2 cup onion and garlic in oil in a large skillet; add beef and brown. Drain fat from beef.
Stir in mashed beans, tomato sauce, chili powder, cumin and salt; simmer 10 minutes.
Spread bean and beef mixture on bread dough. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in preheated 400 degree F. oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole.
Mash avocado with garlic and lemon juice. Add red pepper sauce and salt to taste. Stir in tomatoes. Cover with plastic and chill until ready to serve.
Notes: Makes one 14-inch pizza