Vegetarian Southwest Pizza with Avocado Sour Cream

Vegetarian Southwest Pizza with Avocado Sour Cream

Who doesn't absolutely love pizza? We live about 2 minutes away from Little Ceasers and my family sure does love their $5 dinner! But, it's always the same cheese or pepperoni hot and ready. So, to mix things up a bit, I found this recipe here. I made this for dinner tonight. It took no longer that 15 minutes to prep and only 15 minutes to cook! Amazing, and there is absolutely no meat on it... but believe me you won't mind!

Ingredients:

1 can of pillsbury pizza crust (or your favorite kind)
1 can black beans, drained and rinsed
1 chipotle chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 small tomato, diced
1/2 small red onion, diced
1/2 cup corn
1 cup of taco blend mix cheese
1/4 cup cilantro, roughly chopped
1/2 avocado
2 Tbsp sour cream
1 Tbsp lime juice

Directions:

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and unroll pizza dough.  Bake the dough for 5-6 minutes. Remove from the oven and set aside.

Meanwhile, place the black beans in a microwave-safe bowl and microwave them for 45 seconds. Add the chile en adobo, sauce, chili powder, cumin, and salt to the bowl and smash them into a thick paste.

Spread the black bean mix on the pizza dough, followed by the tomatoes, onions, and corn. Bake the pizza for 8 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-4 minutes until the cheese is melted.

While the pizza bakes, mash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl. Serve with avocado sour cream on the side as dip or smear on top of the pizza. 

**I had to serve on the side due to my picky husband and toddler being skeptical of the avocado. Am I the only one in love with the stuff?? Guess not, both Taylor & Paul ending up dipping their pizza in it an said it was absolutely yummy!**