Enjoy a fusion of family favorites with this "layered bean dip pizza." Set out a buffet of "taco" toppers like shredded lettuce, chopped tomatoes, guacamole, reduced-fat sour cream, sliced ripe olives and thinly sliced scallions so everyone can customize an individual slice or create a Mexican-inspired side salad.
Dish Needs:
Cooking spray
1 (12-inch) whole wheat thin-crust pizza crust
1 (16-ounce) can fat-free refried beans
¾ cup thick and chunky salsa
½ cup frozen corn kernels, thawed
1 cup reduced-fat cheddar cheese, shredded
1 teaspoon dried cilantro
Guacamole (optional)
Reduced-fat sour cream (optional)
Ripe olives, sliced (optional)
Green onions, thinly sliced (optional)
Dish It Out:
1. Preheat the oven to 450 degrees.
2. Coat a baking sheet with cooking spray. Place the pizza crust on the prepared baking sheet.
3. Spread crust evenly with refried beans, then with salsa. Top with corn.
4. Bake for 10 minutes. Sprinkle with cheese and cilantro, then bake 2 minutes longer, or until cheese melts.
Dish Tips:
Look for ready-made pizza crusts in the bakery or dairy section of your market.