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
- 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.
- 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.
- On top of the beans, add a layer of salsa, followed by cheese and then the olives.
- Bake the pizzas for 15 to 20 minutes or until the cheese is melted and the biscuits are lightly browned.