I woke up this morning with a strong craving for pizza.
Or a burrito.
Or pizza… ?
The temptation was strong.
And that’s how this Burrizza was born. Burrizza. Say it with me, friends. It’s fun! Seriously… out loud. Now add an Italian accent. Burrrrrizzzzza! I’m going to get this patented and then I’m going to get it put into Webster’s Dictionary and then I’ll be famous. Good plan? Good plan.
I do have a confession though. I was at the Harris Teeter picking up ingredients, walking blindly around the store, blind because the hunger pangs deep in my belly were seriously blinding. I could not think of anything else. I could not find a pizza crust. I could not decide between frozen or canned corn kernels. I could not figure out what kind of cheese I wanted. And so, I did what no one should do when they are about to leave the store and light up the oven to make their own homemade healthy Burrizza… I bought a slice of hot and cheesy barbecue chicken pizza. I mean, like, dripping with cheeezzzzzeeee. And puddles of barbecue sauce. Yep. I did that. I only ate half though. So yeah.
And ya know what? Thank goodness I ate a little half pizza slice because then I could be coherent enough for the next hour to pick things off shelves, get them home safely, and turn them into Burrizza slices of which I ate two whole slices and then maybe ate some of the leftover toppings and then maybe decided Burrizza would be extra good with sour cream because, let’s face it, that’s the best part about a burrito, and then that turned into me just with a spoon in the sour cream and the spoon sort of flying through the air into my mouth. So basically, if you haven’t noticed, my heart belongs to sour cream.
And anything that includes that white creamy yet tangy condiment has a special place in my heart too. Including this healthy, hearty Burrizza with its Tex-Mex flavors all piled onto a crispy and thin crust and which will ease your pizza and burrito cravings both at once. And if you are having a coherent afternoon, it can be out of the oven in less than 30 minutes, which is no time at all.
Black Bean Burrito Pizza
- 1 thin crust or whole wheat pizza crust I used thin
- 2 teaspoons olive oil
- 1 can black beans rinsed and drained
- 3/4 cup frozen corn kernels thawed
- 2 medium tomatoes I used heirloom
- 1/4 cup scallions chopped
- 1/2 avocado chopped
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1/2 cup shredded 2% sharp cheddar
- 1/2 cup sour cream
Place a pizza stone or large baking dish on the center rack of the oven and preheat to 450 degrees F.
Brush the pizza crust and edges with olive oil, set aside.
In a large bowl, combine black beans, corn, tomatoes, scallions, avocado, chile powder, and cumin. Place the pizza crust on the preheated pizza stone or baking sheet and top with black bean and vegetable mixture. Sprinkle with cheese.
Bake pizza until cheese is melted and pizza crust is golden brown and crisp around the edges. Let cool about 5 minutes before adding sour cream.
For the sour cream, I put mine in a Ziploc bag and cut a hole in the corner to drizzle the pizza slices. You could also dip your pizza into the sour cream or spread it on like you would a quesadilla. Up to you!