Recipes and Cooking Chorizo and Black Bean Pizza Pie Slow cooker pizza? Oh yes! Top this easy, homemade pizza recipe with black beans, green chile peppers, and chorizo sausage for a Mexican-meets-pizza-night meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Slow Cook Time: 3 hrs 40 mins Stand Time: 10 mins Total Time: 4 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ - 1 ¾ cup all-purpose flour 3 tablespoon cornmeal 1 ½ teaspoon active dry yeast ½ teaspoon salt ⅔ cup warm water (105°F to 115°F) 1 tablespoon olive oil 1 tablespoon honey 6 - 8 ounce uncooked chorizo sausage links, casings removed, and/or ground beef ¾ cup chopped red sweet pepper 1 15 ounce can black beans, rinsed and drained 1 4 ounce can diced green chile peppers, undrained Nonstick cooking spray 1 cup shredded Colby and Monterey Jack, Monterey Jack, and/or cheddar cheese (4 oz.) Directions In a large bowl stir together 1 1/4 cups of the flour, the cornmeal, yeast, and salt. Stir in warm water, oil, and honey. On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover and let rest 5 minutes. Meanwhile, for filling, in a large skillet cook sausage and/or beef and sweet pepper over medium heat until meat is browned. Drain off fat. Stir in beans and chile peppers. Line a 6-qt. oval slow cooker with parchment paper, then foil. Coat foil with cooking spray. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer to paper-foil liner in cooker. Fold down top edges of dough to make an even crust that extends 1 to 1 1/2 inches up the sides. Spoon filling into crust. Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Sprinkle with cheese. Cover and cook 10 minutes more. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 10 minutes before serving. Rate it Print Nutrition Facts (per serving) 420 Calories 19g Fat 43g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 420 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 42mg 14% Sodium 958mg 42% Total Carbohydrate 43g 16% Total Sugars 4g Protein 18g Vitamin C 25.3mg 127% Calcium 163mg 13% Iron 2.9mg 16% Potassium 416mg 9% Folate, total 99.3mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.