Mexican Pizza
Imagine your favorite seven-layer dip served up on a pizza crust. Now imagine whipping it up in about 20 minutes. It's a little bit like a dream come true, isn't it?
- 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)
Preheat the oven to 450 degrees.
Coat a baking sheet with cooking spray. Place the pizza crust on the prepared baking sheet.
Spread crust evenly with refried beans, then with salsa. Top with corn.
Bake for 10 minutes. Sprinkle with cheese and cilantro, then bake 2 minutes longer, or until cheese melts.
- 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.
- Look for ready-made pizza crusts in the bakery or dairy section of your market.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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