Taco Pizza

This recipe was created as an attempt to combine my oldest sons two favorite dishes: pizza and tacos.   I think I did a pretty good job.  I used refrigerator biscuits (hence forth known as bonk biscuits) for this recipe, but one could easily make and use their own homemade biscuits.  I do not routinely use bonk biscuits, however there are times when they are a big help.  This recipe and Monkey bread being two such times.

1 can (about 8 biscuits) refrigerated flaky biscuits
1 can of black beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder
1/3 cup chunky salsa
4 tablespoons sliced black olives
3 ounces shredded Mexican Cheese

1. Heat the oven to 350° and line a baking sheet with parchment paper.  Open the dough and separate the biscuits, then press them down until they are wider. 
2. Heat the black beans in a small saucepan.  Season with the chili powder, cumin and chipotle.  Using a slotted spoon ladle half the beans into a blender and puree until smooth.  Add some of the liquid from the beans or water to achieve the consistency of a dip.  Using and off-self spatula spread the pureed black beans onto the biscuits. 
3. On top of the beans, add a layer of salsa, followed by cheese and then the olives. 
4. Bake the pizzas for 15 to 20 minutes or until the cheese is melted and the biscuits are lightly browned.