Today is a very exciting day for me, because it is the first time I get to take part in The Secret Recipe Club (SRC)! The SRC is a “blogger group” where each month you get assigned a new food blog to “secretly” scout out. You pick a recipe from that blog to post about, and all of the posts go live on the same day at the same time. So, not only is it a great way for me to discover some delicious new food blogs, it is also a great way to have others discover my blog. Win-win people!
For my first act as a member of SRC, I had the privilege to check out Life and Kitchen, which is written by Lindsay (a former Bostonian, woohoo!). Lindsay recently became a “mostly” vegetarian, and she has some delicious and easy recipes to show for it! 
Remember in elementary school the two types of pizza that came out of the cafeteria? You know, regular pizza (or rectangle pizza) and Mexican pizza (octagon shaped pizza). Well, I was obsessed with octagon pizza and still dream about it (no, I’m not embarrassed). So when I saw Lindsay’s Southwest Pizza, I knew that was the recipe I would be making. I changed things around a little to use what I had in the house, and to make the recipe for just one individual pizza for lunch.
The result was delicious, healthy and definitely repeatable! This one is going into my bag of tricks!
Recipe: Southwest Individual Pizza (adapted from Life and Kitchen)
Ingredients (makes 4 individual pizzas):
- 1 tube of refrigerated biscuit dough (you will only be using 4 of the biscuits from the tube)
- Cooking spray
- 2 cups of prepared black beans (rinsed)
- 1 chipotle chile en adobo, minced + 2 tsp adobo sauce
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt to taste
- 1 small tomato, diced
- 1/2 cup monterey jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cilantro, roughly chopped
Directions:
- Preheat the oven to 375
- Cover a cookie sheet in foil and spray with cooking spray
- Take each of your biscuits and press them flat. Each biscuit should make a pizza crust about 5 inches in diameter
- Place the dough on the cookie sheet
- Bake dough until it just begins to brown, about 4 minutes
- Remove dough from oven and immediately press flat
- In a bowl, add beans, chipotle, adobo and spices
- Mash the mixture together using a mallet, potato masher, or the back of a spoon, leaving some chunks for texture
- Salt mixture to taste
- Spread 1/4 of the mixture onto each pizza dough
- Sprinkle the tomato on each pizza
- Place pizza in the oven for approximately 3 minutes, or until the beans are warm
- Remove pizzas from oven and sprinkle them evenly with both cheeses
- Return pizzas to oven and bake until the cheese is melted (about 3 – 5 minutes)
- Remove pizzas from oven and sprinkle with cilantro
Eat.Live.Blog. 
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