Black Bean Nacho Pizza

This recipe is from EatingWell.com.  I've made some changes below, such as using a slightly different whole wheat pizza dough recipe and using an oven instead of a grill.

Ingredients

• 1 cup canned black beans, rinsed (I have dried black beans cooking in the slow-cooker today instead.)
• 1/2 cup chopped jarred roasted red peppers
• 1 medium clove garlic, quartered
• 1 tablespoon chili powder (This amount made me choke and cough.  I had to add a lot more beans to counteract it. Next time I'll use 1 tsp to start and add more to taste.)
• 1/4 teaspoon salt
• Yellow cornmeal, for dusting
• 1 cup shredded Monterey Jack cheese (I'll be using a mixture of pepper jack and cheddar.)
• 2 medium plum tomatoes, diced
• 4 medium scallions, thinly sliced
• 1/4 cup chopped pitted ripe black olives
• 2 tablespoons chopped pickled jalapeños
• Whole wheat pizza dough

Directions

1. Prepare Whole Wheat Pizza Dough up to a day in advance (it takes over an hour to prepare, including rising time).

2. Preheat oven to 425 degrees F (220 degrees C).  Roll out prepared dough on a lightly floured surface.  Sprinkle cornmeal on a pizza pan (to create a non-stick surface) and lay dough on top of it.

3. Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.

4. Apply the mixture from the food processor like a sauce. Add cheese, tomatoes, scallions, olives and pickled jalapeños. Bake in preheated oven 16-20 minutes, depending on thickness of crust (I prefer a thin crust, using half the dough and putting the other half in the freezer for a later date).