Black, Corn & Mango Pizza

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Arikka and I FINALLY had dinner at The Red Lentil the other night and I was beyond excited for this meal (extra excited because they just started serving organic beer!).

Arikka’s vegan nachos were less than stellar, but my Mexican pizza was awesome. With the onslaught of cheap ears of corn at our farm, I’d been stocking up, although not having a game plan with what to do with them. This pizza was the perfect idea to put all that corn to good use and the results were phenomenal.

1 batch whole wheat pizza dough

2 cups cooked black beans

2 cups fresh corn

2 avocados, sliced

1 1/2 cups sliced mango (1 large mango)

1 1/2 cups vegan cheese

1 cup sliced red onions

1 cup chopped fresh cilantro

2 tbsp olive oil

2 tbsp red vine vinegar

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 375 degrees
  • Spread pizza dough out on a baking sheet
  • In a frying pan over medium heat, cook onions and cayenne pepper in olive oil for 6-7 minutes
  • Add corn, salt and pepper and cook for 5 more minutes
  • Turn off heat, and add beans, mango, cilantro and red wine vinegar, and stir together
  • Pour mixture onto pizza dough and then top with vegan cheese
  • Bake at 375 degrees for 15-18 minutes
  • When cooked, add avocado slices ontop and serve

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