BBQ Black Bean Quesadilla Pizza

Time for another unique pizza!



Quesadilla Crust:

3 cups Corn Masa
1 3/4 cups water
1 tsp salt

3 oz shredded cheddar
3 oz shredded pepper jack

BBQ Bean Topping:
12 oz of your preferred meat....this is REALLY versatile... shredded or ground  chicken, pork, beef, turkey  or even bacon would work......or you can leave it meatless. I used ground pork this time

1 TB olive oil
1 medium sweet onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
1 cup BBQ sauce, divided use (bottled or homemade)
2-15 oz cans black beans, drained

More pepper jack and cheddar to preference, I did another 2 oz of each
Red Pepper Flakes
Green Onions to taste




Preheat oven to 350

Mix corn masa and salt with the water(add the last 1/4 cup  slowly it may or may not all be necessary) mix until it is holding some together but still a bit crumbly.








Gather it with your hands and knead into a smooth ball.

Cut the ball in half











On a lightly greased 16 inch pizza sheet roll/press the 1/2 of the dough all the way out to the edges. I used a rolling pin then hand pressed the outer edges, if you get a hole, no big deal, just pinch some from a thicker spot and press it in.








Bake in preheated oven for 12 minutes. Remove from oven and cool on pan for 3 minutes










GENTLY transfer to a clean towel or parchment paper.
Repeat with the second ball of dough.

When the second tortilla is cooked add the shredded cheese(feel free to add more to taste) and top with the first tortilla.










Bake 5 minutes until the cheese is melted, remove from oven. Set aside.











BBQ Topping:

If you are using ground meat: In a skillet heat olive oil over medium high, cook meat with onions, pepper and garlic until there is no more pink....drain if necessary,








Add 3/4 cup BBQ sauce and the black beans.











Mash everything together, you can mash to your own desired consistency, lightly to leave the beans more whole, heavily for a refried bean like consistency or somewhere in between. Allow to simmer 5 minutes more to thicken.

If you are using pre-cooked/shredded meat or omitting meat completely just cook the onions, pepper and garlic in the oil until tender then continue with the beans, adding shredded meat last.


Gently pour the thickened mixture on top of the quesadilla and spread to the edges.










Top with more cheese and drizzle with remaining 1/4 cup of BBQ Sauce.....I also sprinkled mine with red pepper flakes

Can be made to this point and refrigerated, remove from fridge 20-30 minutes before you plan to bake.








Bake another 10-15 minutes(may need longer if previously refrigerated) until the cheese is melted and bubbly, top with green onions.


Allow to set for 5 minutes before slicing..