1 12" pizza crust (I made mine from scratch)
1 can black beans
3 cloves of garlic, minced
small can of corn
6 stalks of asparagus, tough part removed and chopped into bite sized pieces
1 link vegan sausage (I used chipotle for the spice)
1/2 c balsamic vinegar
1 T brown sugar
1/2 T soy sauce
Preheat the oven to 425.
Puree the black beans and garlic in a blender until smooth.
Start sweating the onions in a pan with 2T of olive oil (medium heat) until very soft.
Put the corn and asparagus on a baking sheet and sprinkle with olive oil. Roast them in the oven until soft (about 10 minutes).
Chop the vegan sausage into crumbles.
Make the balsamic reduction by putting the vinegar, brown sugar, and soy sauce in a small pan over high heat until it boils. Reduce heat to low, for 20 minutes, stirring occasionally.
To assemble the pizza, spread the crust with black bean puree and top with the corn, asparagus, and vegan sausage crumbles. Drizzle the pizza with the balsamic reduction. Bake the pizza in the preheated oven for 10-15 minutes.
Enjoy! And try not to eat the whole thing!