Pinto Pizza Ole'

Recipe Ingredients

2 cups	320g / 11oz	Cooked Idaho pinto beans - - divided
1 lb	454g / 16oz	Ground beef
1 cup	62g / 2.2oz	Chopped onion - divided
8 oz	227g	Tomato sauce
2 teaspoons	10ml	Chili powder
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Frozen bread dough - thawed
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 lb	227g / 8oz	Grated Monterey Jack
		Red pepper flakes - - to taste
		Guacamole - (recipe below)

Recipe Instructions

To make this pizza meatless, omit the beef and increase the beans to 3 cups, mashing 2 cups. Mash 1 cup of the beans; set aside remaining cup. Brown beef with 1/2 cup onion in large skillet. Stir in mashed beans, tomato sauce, chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough to cover bottom of greased 14-inch pizza pan. Spread with bean-beef mixture.

Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in pre-heated 400F oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole.

Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tablespoon lemon juice. Add liquid red pepper sauce and salt to taste. Stir in 1/4 cup chopped tomatoes. Cover with plastic and chill until ready to serve.

IDAHO BEAN COMMISSION

Source:
Pete

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