Snappy bean pizza

Yield: 6 servings

Measure Ingredient
1 cup Dried pinto beans
\N \N Water
1 teaspoon Salt
1 tablespoon Olive oil
1 cup Onion -- chopped
2 \N Cloves garlic -- minced
8 ounces Tomato sauce
½ teaspoon Oregano -- crushed
⅛ teaspoon Ground cayenne pepper
1 pack Hot roll mix
1 \N Green pepper -- rings
¼ cup Ripe olives -- sliced
4 ounces Spicy smoked sausage --
\N \N Diced
2 cups Swiss cheese -- shredded
2 tablespoons Parmesan cheese -- grated

Rinse beans; add to 5 cups boiling water in a large pot. Boil 2 minutes; remove from heat. Cover and soak 12 hours or overnight.

Preheat oven to 400 F. Drain and rinse beans; cover and simmer about 30 to 45 minutes or until tender. Drain and set aside 1//2 c beans; mash remaining beans. Heat oil in skillet until hot. Add onion and garlic; cook and stir until soft. Add mashed beans, tomato sauce, oregano and cayenne pepper. Prepare hot roll mix according to package directions but omit egg. Press dough into oiled 14 inch pizza pan.

Crimp edges to form a rim. Spread bean mixture on dough. Garnish with green pepper rings. Sprinkle with olives, sausage, remaining beans and cheeses. Bake 20 minutes or until crust is golden.

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