Mexican Pizza


1 12 inch prepared pizza crust, up to 14-inches
1 cup spicy fat-free refried beans
thinned with a little water
(half 16-oz. can)
1 cup mild or medium-hot salsa
1 cup shredded reduced-fat cheddar cheese, (4 to 6 oz.)
up to 1 1/2 cups
2 ripe but firm medium tomatoes, thinly sliced
ounce canned sliced ripe black olives, drained


Layer on the Southwestern flavors in this playful pizza variation. For more servings or heartier appetites, you can double the recipe, though keep in mind that each slice is filling. Other toppings could include jarred pickled jalapeno slices or thinly sliced sauteed onions.
MEAL PLAN: Serve with small winter squash, such as golden acorn, delicata or carnival, allowing half a squash per person. Pierce each whole squash several times with a fork, then microwave on HIGH until easily pierced with a knife but still firm, 4 to 7 minutes. Cut in half lengthwise and scoop out seeds before serving. Complete the meal with bountiful tossed salad.
Preheat oven to 425 F. Place crust on large baking sheet. Spread refried beans over crust to 1 inch of edge. Spoon salsa over beans and sprinkle with cheese. Arrange tomato slices in concentric circles over cheese.
Scatter olives on top.
Bake until cheese is bubbly, about 14 minutes. Remove from oven and let stand 2 to 3 minutes before cutting into wedges. Serve warm,




12.0 servings


Friday, February 12, 2010 - 8:28pm



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