Shrimp and black bean pizza topping
¾ pound(s), coarsely chopped
canned black beans
15½ oz, rinsed and drained
1 Tbsp, extra-virgin
uncooked red onion(s)
½ cup(s), sliced, cut into very thin wedges
¼ tsp, freshly ground
- Combine all the ingredients in a bowl.
- To Store the Topping: Refrigerate in an airtight container for up to eight hours. Bring to room temperature before using.
- Use the Topping On: Half recipe (about 1 pound) Basic Pizza Dough—cornmeal variation, rolled into a 12-inch circle. Bake on a nonstick pizza pan or baking sheet in a 500°F oven, about 8 minutes, then top with the shrimp mixture and bake until crisp, 4 to 6 minutes. For quick pizzas, spoon the topping on six pan-toasted 6-inch flour tortillas, then broil 1 minute. Yields generous 1⁄3 cup per serving.