Pizza is a meal that is very much associated with Italian tradition. Said to have originated in Naples, pizza is typically an oven-baked, flat, disc-shaped bread topped with a tomato sauce and cheese (usually mozzarella).
From there, the definition gets a little blurry.
Pizza takes on many different forms in various parts of Italy and around the world. Enter the United States – a melting pot of cultures and cuisines – and you can imagine how pizza is taken to new levels every day.
Today, we’re not only taking pizza to a new dimension, but also a new country: Mexico, the presumed origin of smoked jalapeño chili peppers, known as chipotle peppers or chili ahumado.
Chipotles predate the Aztec civilization, and were first noted in the region that is now northern Mexico City. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy jalapeño was difficult to dry and prone to rot.
Today, chipotles are popular in Mexico as well as the United States, especially in the Southwest and California.
Chipotles add heat and a warm, smoky flavor to most dishes. In the case of this pizza, they replace traditional tomatoes or tomato sauce, while lending a Tex-Mex flavor to one of America’s favorite quick dishes.
- 1 pound whole wheat pizza dough (store-bought or homemade)
- ¼ cup canned chilis in adobo sauce, chopped
- 1 cup black beans
- 4 oz goat cheese
- ½ cup cheddar cheese, shredded
- Olive oil, for drizzling
- Sea salt, for sprinkling
- Salsa, optional
- Sour cream, optional
- Sliced avocado, optional
- Preheat oven to 475 degrees F. Divide pizza dough into two separate pieces, each roughly the size of your fist. Roll each crust out into a rough circle about 8" wide. Place crusts onto a sheet pan drizzled with olive oil. Brush crust with olive oil, then sprinkle with crushed sea salt.
- Spoon an even amount of chopped chipotles in adobo sauce on each crust and spread evenly. Top with the black beans and goat cheese. Sprinkle with cheddar cheese.
- Bake for 15 to 17 minutes, or until crust is golden brown and cheese is bubbly. Remove from the oven and top with salsa, sour cream, and sliced avocado, if desired. Serve immediately.
13 Comments
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Karen | The Food Charlatan
August 6, 2012 at 1:00 amThis pizza is really quite amazing. I love the chipotle and goat cheese combo, I never would have put those together. I blogged about this pizza here: http://thefoodcharlatan.wordpress.com/2012/08/05/chipotle-black-bean-pizza-with-goat-cheese-and-avocados/ Thanks for a great recipe!!
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Liv B
April 21, 2011 at 1:08 amWe don’t get the chilis in adobo sauce in the supermarket here, but a great friend introduced me to a store that imports them. They’re pricey but they make THE best chili! It’s good to know other recipes that use them, cause we bought a lot! 🙂
Thewonderingchef
April 12, 2011 at 5:01 pmok this sounds different from the pizzas i usually c or eat:) But sounds delicious as well:)
Aggie
March 28, 2011 at 4:12 pmOh my goodness! This looks unbelievable. What a great way to change up pizza…and very easily too. Sounds so so good.
Katie
March 10, 2011 at 11:58 pmThat looks spectacular. I love goat cheese on pizza! I love beans, too. But I always have to be careful because my body sometimes isn’t as receptive! 🙂
Cookin' Canuck
March 10, 2011 at 2:01 pmYour blog is looking fantastic, Maris! And this pizza…oh my. I use chipotle chiles in everything I can think of, but haven’t yet used it on pizza. Now I know what I’m making for our Friday pizza night.
Daryl
March 8, 2011 at 1:21 amLooks delicious. I love pizza and I love Mexican food! The combination is simply enticing!
Chez Us
March 7, 2011 at 7:54 pmYou beat me to it; I have been wanting to make this pizza since I saw my friend’s son make a pizza using a tortilla. This sounds amazing. Putting it on my to-nosh list!