This Mexican Naan pizza is whole grain, meatless, full of those Mexican flavors we all love, and most importantly: delicious.
Hola my friends! I know we are RIGHT around the corner from celebrating good old ‘Merica with some delicious American classics. But this week- let’s throw in a bit of Mexico. Mexican foods and flavors have always been one of my favorite things. Chips, salsa, margaritas, guac. Give me ALL the guac. I can’t help myself. Can anyone sit at a table at a Mexican restaurant where they bring the chips and salsa or guac and resist them? I think NOT.
While I love Mexican food, one of my other favorite things in the world is pizza. Pizza and Mexican combined? YEP. Sounds like a strange combination until you put this baby in your mouth. The sauce on here is made from a mixture of black beans, greek yogurt and avocado. Topped with some tomatoes, more beans and arugula, and crisped up in the oven, this Naan is ready to go.
I know that you can make Naan bread from scratch, but I choose to buy the store bought version. There is a brand in my store that sells two perfectly sized pieces of bread in a pack, which is enough for the two of us to have dinner and maybe a piece or two leftover for lunch if were lucky. They even sell a whole grain version, which I LOVE. But, if you want to make your own, more power to you!
After whipping these babies up, I like to dip them in a little bit of extra greek yogurt and some salsa. A little bitta hot sauce wouldn’t hurt anyone either. I give you, Mexican Naan Pizza…
- 2 Whole Grain Naan Breads
- 1 15-ounce can black beans, rinsed and drained
- 1/8 cup hot sauce (I prefer Red Hot Wing Sauce)
- 1/2 cup plain greek yogurt
- 1 avocado, peeled and pitted
- 1 tsp chili powder
- salt and pepper
- 1 pint cherry tomatoes, sliced
- 2 cups fresh arugula
- Preheat oven to 350 degrees.
- Separate the can of black beans in half. Set one half aside.
- With the other half can, mush the beans as best you can.
- Add hot sauce and1/4 cup of the greek yogurt to the beans, and stir well.
- Spread bean mixture evenly over the bread, and put them directly on the top oven rack for ten minutes.
- In the meantime, scoop the avocado into a bowl and mash. Add chili powder, salt, pepper, and a tablespoon of the leftover yogurt.
- Stir until well mixed.
- Remove bread from the oven.
- Spread avocado mixture evenly over both pizzas.
- Top with the rest of the black beans and cherry tomatoes.
- Replace directly onto oven racks for five more minutes.
- When there are two minutes left, add the arugula.
- Serve immediately.
- I recommend cutting these with a pizza cutter.