This recipe makes two pizzas and I think it’s fun that they are created in an elongated shape, but feel free to do the traditional rounds if that veer from the norm bothers you – I will understand and promise never to hold that against you. I’m always seeking recipes that let me use up leftovers in a creative fashion, and this one is fabulous for leftover roast beef. Also, if you don’t happen to have Jose Pepper’s Seasoned Black Beans on hand (they are quite tasty and so quick to make), season up a can of drained and rinsed black beans with your favorite Mexican spices.
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, April 2015, showcasing From the Land of Kansas businesses and their products. Visit the From the Land of Kansas Marketplace to purchase Thaniel’s and Jose Peppers products featured in this recipe.
1 package Thaniel’s pizza crust mix, prepared according to package directions
2 heaping cups Jose Pepper’s Seasoned Black Beans
4 cups shredded cooked beef roast combined with 1/3 cup Jose Peppers Garlic Herb and Pepper Marinade (or substitute 3-4 cups extra firm chopped tofu or tofu crumbles that have been marinated in 1/4-1/3 cup Jose Peppers Garlic Herb and Pepper Marinade)
2 cups Jose Pepper’s Espinaca Dip (or make your own)
2 tbs. chopped cilantro
sprinkle of red pepper flakes
Divide prepared pizza dough in half and place each one onto a sheet of greased parchment paper; roll dough into a 14” x 8” rectangles, then transfer each one to a baking sheet. Pre-bake crusts, uncovered, in a preheated 425 degree F. oven for 12-15 minutes, just until slightly golden brown. Remove crusts from oven and spread 1 cup beans over each crust, leaving a ½-inch border around each crust; top beans with shredded beef, then top with Espinaca. Bake pizzas, uncovered, for 12-15 minutes or until hot throughout and slightly golden on top; garnish pizzas with cilantro and a sprinkle of red pepper flakes, then cut into squares to serve.
Now You’re Cookin’,
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