dish is a graphic design
undergraduate invention for color class. (Is that irony
?) It's heavy on the contrast and tasty to boot. I had not even thought about it until I saw the B/W Recipe Quest
. The key to the colorlessness here is the use of black bean paste
in the place of tomato paste
for the cheese-to-bread glue.
1 10-ounce/300 gram can all-ready pizza dough
2 15-ounce/450 gram can black beans, drained and rinsed
3 tablespoons/45 milliliters olive oil
1 teaspoon/5 milliliters freshly ground cumin
8 ounces/250 grams shredded mozzarella cheese
8 ounces/250 grams sliced Kalamata olives
3 cloves chopped garlic
- Preheat oven to 425° F/220° C/Gas Mark 7.
- Lighty oil a 12"/30 cm pizza pan (or 9x12"/20x30cm baking dish).
- Flatten dough in pan to edges.
- Bake for 7-10 minutes. Remove and set aside.
- In a food processor combine one can of the beans, oil, cumin, and garlic.
- Process until smooth. (You'll have to keep mushing the stuff down from the edges, and a rubber spatula works best.)
- Spread bean paste across the partially cooked dough, leaving a grip edge.
- Sprinkle the cheese on top, leaving a rim for the black bean paste to show.
- Arrange olives and the remaining can of black beans over the top.
- Bake for additional 7-12 minutes or until crust is golden brown.
- Remove the pizza from the oven and freshly crush pepper over the top.
- Let cool.
Post 2004-2005 NYE
b/w food ball review, /msged from bane221
Was accepted with mixed results but all extremes: Love
d or Hate
and black bean
s are such a unique flavor. Thanks!