You Will Need:
1 (11 ounce) can refrigerated thin pizza crust (we used Pillsbury)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 (15.5 ounce) can black beans, drained and rinsed
3-4 dashes hot sauce
1/4 cup water
2 cups shredded cheddar cheese
2 cups shredded romaine lettuce
8 cherry tomatoes, halved
1/4 cup ranch dressing
salt to taste
Directions:
Heat oven to 400°F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet. Unroll the dough on the cookie sheet; starting at the center, press the dough into a 15×10-inch rectangle. Bake for 5 minutes and remove from oven.
In the meantime, heat a large skillet over medium heat; add garlic and oregano, cook 30 seconds then add black beans and hot sauce. Add water and cook until reduced by half. Use a potato masher or fork to mash the black beans into a chunky paste.
Taste for seasoning, and then add salt or additional hot sauce as necessary. Spread black beans evenly onto the pre-baked dough, top with cheese and bake another 8-10 minutes or until crust is golden brown and the cheese has melted. Slice pizza into 12 squares and top with shredded lettuce, tomatoes and a drizzle of ranch dressing.