Guatemalan Black Bean Pizza

I spent a semester in college studying Spanish in Guatemala. Black beans and hand-pressed tortillas are THE two staple foods, eaten for three meals a day by many people across the country. My favorite preparation of black beans is called "licuados" — a thick paste perfect with eggs or sauteed veggies or ... really anything. We happened to have some leftover chicken around, which made for the perfect Guatemalan-themed pizza.

PREP:
Chop a small onion and saute until soft and translucent, but not browned. In a blender, process the sauteed onions, 2 cups cooked black beans and 1 garlic clove. Add water or some reserved bean liquid to make a smooth, thick, saucy consistency.

TOPPINGS (layered in this order):

1. Corn Masa Crust, par-baked
2. A generous spread of the liquified beans
3. Queso fresco, grated or chopped into tiny chunks (queso fresco is a white farm cheese available at Hispanic markets and many mainstream grocery stores) 
4. Grated mozzarella
5. Cooked, chopped chicken breast
6. Sprinkle of chopped cilantro

Bake at 450 degrees F for about 8 minutes, until the cheese is melted and the crust begins to brown. ¡Buen provecho!