Black Bean Parsley Topping
Black Bean Sauce:
1/2 cup chopped onion
1 15 oz can low sodium black beans (OR 2 cups homemade black beans, well rinsed)
1 14.5 oz can diced tomatoes (with or without green chilies)
1 or 2 chipotle chilies, deseeded, in GF adobe sauce (read label!)
Good with the following “pizza” toppings:
Cilantro Parsley drizzle:
Blend black bean sauce ingredients in food processor or blender.
To prepare Red Bell Pepper for toppings: broil red peppers (or roast over open flame until charred on all sides), then place in thick plastic bag (freezer quality) for about 10 minutes. Remove skin, then slice or chop (depending on your taste) and reserve.
To make “pizza”, select pizza crust of your choice. I used a chickpea socca because it is so thin and crispy. I seasoned it with cumin seeds and marjoram. I removed it from the oven after 10 minutes rather than the usual 12 minutes, and topped it with a layer of black bean sauce. I then placed any toppings which taste good hot- the optional cheese, red pepper, kalamata olives, pine nuts, and put it back in the oven for a few minutes until the cheese is melted. Put under broiler for a minute or so if desired. (Watch that the socca doesn’t burn!) After you take it out of the oven, drizzle some of the Cilantro Parsley vinagrette on it, any other cold toppings such as avocado, cut, and serve. Enjoy!