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Frank's® RedHot®



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Servings: 1 ? 10 inch


  • Black Bean Pesto
  • 1 tbsp. Olive oil
  • 1/4 cup Red onion, diced
  • 1 tbsp. Garlic, sliced
  • 15 oz. Black beans, canned, drained, rinsed
  • 1 tbsp. Cilantro, chopped
  • 1/2 Lime
  • 1/4 tsp. Cumin
  • 1/2 tsp. Salt
  • 6 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 each Flatbread, 10 inch
  • 1/2 cup Black Bean Pesto
  • 3/4 cup Chicken breast, Southwest-seasoned, grilled, sliced
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup Pico de gallo, fresh, commercially prepared
  • 2 tsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 cup Iceberg lettuce, shredded


  • 2. Spread Black Bean Pesto on flatbread; top with chicken and cheese. Bake in preheated 375°F convection oven until cheese is bubbly. Remove from oven; slice into wedges.
  • 1. Prepare Black Bean Pesto. Sauté onion and garlic in oil until translucent. Add beans and cilantro. Heat thoroughly. In a food processor, purée sautéed ingredients,juice from lime, and cumin; add salt and RedHot. (Yield: 2 cups.)
  • 3. Combine pico de gallo with RedHot. Garnish pizza with shredded lettuce and top with pico de gallo mixture.