Native American refer to the trio of squash, beans, and corn as the "Three Sisters." Not only do they grow together well, they taste great together, too. Try using a whole wheat crust to accent the earthy notes of the pizza.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 cup canned pumpkin puree
- 1/2 cup water
- 1 tablespoon cider vinegar
- 1 tablespoon agave syrup
- 1/4 teaspoon chipotle powder, or to taste
- pinch cayenne
- 1 pound prepared pizza dough (whole wheat recommended)
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn kernels
- 1/4 cup chopped onion
- 1 (4-oz.) can chopped green chilies
- 1 sliced jalapeno pepper, optional
- 1 1/2 cup shredded Colby Jack cheese
Preheat oven to 500° with a pizza stone on the middle rack.
Combine pumpkin puree, water, vinegar, agave syrup, chipotle powder, cayenne, and salt and pepper to taste in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, and simmer until thickened slightly, about 5 – 7 minutes. Let cool slightly.
Sprinkle a pizza peel or flat baking sheet with cornmeal. Roll or stretch dough into a 12 – 14-inch round and place on the peel. Spread sauce over the dough, leaving a border around the edges. Scatter beans, corn, onion, chilies, and optional jalapeno over the pie. Top with cheese. Transfer pie to heated baking stone and bake about 10 - 15 minutes, or until cheese is melted and crust is golden.