Cheesy Black Bean, Roasted Pepper, Tomato & Jalapeno Pizza

Cheesy black bean, roasted pepper, tomato, and jalapeño pizza is the Southwest-leaning grilled pizza that puts tomato sauce on the bench. Instead, a quick processor spin of canned black beans, jarred roasted red peppers, a clove of garlic, chili powder, and salt becomes a creamy, earthy spread that anchors the pie. It’s smokier and heartier than plain pizza sauce, and it won’t turn the crust soggy on the grill.

Whole wheat pizza dough dusted with cornmeal slides onto a hot grill and cooks three minutes per side, building char and chew. A flip, a slather of black bean puree, a shower of shredded Monterey Jack, diced Roma tomatoes, scallions, chopped black olives, and pickled jalapeños layer on before the lid comes down for the final melt.

The whole build moves fast once the grill is hot, so have every topping prepped in bowls next to the grill before you start.

Pro Tips

• Grill the crust over low heat with the lid closed. High heat chars the outside before the dough cooks through.
• Keep toppings light and in small pieces. Heavy or chunky toppings weigh down the half-cooked crust and keep the cheese from melting evenly.
• Load the toppings on quickly once you flip the crust. The dough only needs a few more minutes to finish, and a slow topping job means a tough, over-grilled bottom.

Variations

• Add a layer of sliced avocado or a drizzle of cilantro-lime crema after grilling for fresh contrast.
• Swap Monterey Jack for pepper Jack to dial up the heat, or use crumbled cotija for a saltier finish.
• Top with shredded rotisserie chicken or crumbled cooked chorizo for a non-vegetarian main.