Smoked Black Bean Pizza with Whole Wheat Crust

Written by Eydie Desser

Radishes are abundant in the Garden of Eydie this February. A little tip: the best way to store them so they stay crisp and fresh is to first scrub clean under cold water, then place them, whole,  in a glass container. Cover with cold water and refrigerate until ready to use. They stay crispy and fresh for a week, or so! Radishes are delicious roasted, shredded or shaved thinly for a salad or wrap, or made into a salsa! The idea came to me as I was “shopping” in my refrigerator and just used what I had. “Waste not, want not”! A slightly spicy wasabi dressing takes the salsa to a delicious taste sensation.


Pizza Crust:

  • 3/4 tsp. active dry yeast
  • 1/8 tsp maple sugar
  • 1/2 cup warm water (about 105-110 degrees)
  • 1-1/4 cups whole wheat flour (¼ cup extra for dusting prior to baking)
  • 1/2 tablespoon garlic powder


  • 1 can no salt black beans (we use Eden Brand), drained, rinsed and dried
  • 2 TB oak chips for smoking
  • 1 + 1/2 lime, juiced (divided)
  • 2 cloves garlic, minced (divided)
  • 1 medium-sized yellow bell pepper, seeded and sliced in ¼ inch wide pieces
  • 1 medium-sized orange bell pepper, seeded and sliced in ¼ inch wide pieces
  • 1/2 medium-sized red onion, thinly sliced
  • 1 medium-sized avocado, cut in half, seeded and flesh scooped out and sliced into ¼ inch slices
  • 1/2 pint small red cherry tomatoes washed and dried
  • 2 handfuls of pre-washed wild or baby arugula
  • Freshly ground black pepper to taste


Pizza Crust:

1- To prepare dough by hand:  In a medium size, bowl add warm water, yeast and maple sugar.  Let “bloom” for 10 minutes. If it does not bloom, it means the yeast is inactive. You’ll need to get a new packet.

2- Slowly stir in the flour and garlic powder until dough is formed. Add just enough flour to be able to work the dough; it should still be a little sticky. Transfer dough to a floured surface and knead for 10-15 minutes.

3- To Knead: Fold the dough over on itself, pushing hard to work up the gluten.  Turn the dough 90 degrees, changing the direction each time you fold it. Continue kneading for 10-15 minutes. To Prepare dough in a mixer: In the bowl of the mixer, mix together the water, yeast and sugar. Make sure the yeast and sugar are dissolved. Let rest for 10 minutes or until the yeast starts to bloom.

4- To Prepare dough in a mixer: In the bowl of the mixer, mix together the water, yeast, and sugar. Make sure the yeast and sugar are dissolved. Let rest for 10 minutes or until the yeast starts to bloom.

5- With the dough hook attached and the mixer on low speed, slowly add the flour and garlic powder until the dough starts to pull away from the sides of the bowl. Add more flour if the dough is too wet to pull away from the sides of the bowl. The dough should be fairly sticky. Increase speed to high and knead the dough for a few minutes, then lower to medium speed for 5 minutes. Remove from the mixer bowl, and knead by hand for a couple of minutes.

6- Let dough rise: Place kneaded dough in a medium-sized bowl and cover with a dry towel. Let rise in a warm place until doubled in size.

Smoke the Black Beans:

1- Prepare stovetop smoker:

2- Remove the drip pan and rack from the pan. Place 1 TB oak chips in the middle of the roasting pan. Sprinkle the other tablespoon of chips all over the base.

3- Cover the drip pan with foil, and place over chips. Place the rack over the drip pan.

4- Cover the drip pan with parchment paper to cover completely and reach the sides of the roasting pan.

5- Place drained, rinsed, and dried black beans on the parchment paper, spreading to one layer.

6- Slide lid on smoker leaving one inch open. Place over medium-high heat, and once smoke is seen, cover the smoker completely. Turn the heat down to medium and smoke for 7 minutes.

7- Carefully remove the cover and pick up parchment paper from both sides to keep the beans together and pour onto a plate or bowl.

Prepare Pizza Toppings:

1- Bell Peppers: Heat a medium-sized sauté pan over medium-high heat for a couple of minutes. Add sliced bell peppers and turn the heat down to medium. Dry sauté stirring quickly, adding a little water if needed to keep the peppers from sticking, for 1 minute.

2- Cover the pan with a lid, turn down the heat to low, and cook the peppers for about 2 minutes more, as they steam and release their juices. Remove lid and add minced garlic, stirring for another two minutes until they are cooked through and give off their aroma. Remove pepper mixture to a clean bowl.

3- Black bean spread: In the bowl of a food processor, place smoked beans, juice of 1 lime and 1 clove garlic, minced. Puree until smooth.

5- Arugula: Dress the lettuce with the juice of 1/2 lime and freshly ground black pepper. Mix thoroughly to dress each leaf.

Prepare the Pizza:

Preheat Oven to 550° and place rack or pizza stone on lowest level

1- On a pizza paddle, generously coat with whole wheat flour.

2 – Remove the dough from the bowl and punch it down to release any air bubbles.

3- Place on a flour-dusted wooden paddle and with fingers, press to a 12-inch round. Make sure the dough is not sticking to the paddle. If it is, gently pull up edges of dough and sprinkle more flour on the surface of the board.

4- Spread black bean spread on the dough, leaving 1-inch from edge.

5- Scatter cooked bell pepper mixture evenly over spread.

6- Add sliced red onions, evenly and cherry tomatoes, as well.

Bake the pizza:

1- Slide the pizza onto stone or wired oven rack, and cook until edges are golden brown and cherry tomatoes have wilted, about 6-8 minutes.

2- Once cooked, remove from oven. Add arugula to cover the pizza and artfully arrange avocado slices on top.

3- Cut pizza with pizza cutter into 8 or more slices and devour!

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