Mexican Pizza

Name: Mexican Pizza
Prep time: 11 min
Total time: 11 min
Yield: 8 servings Servings
Ingredients: 8 prepared individual pizza crusts; 2 tablespoons olive oil; 2 cups shredded cheddar cheese; 2 cups shredded mozzarella chesse; 1 (15-ounce) can chopped tomatoes, drained; 1 (6-ounc) can tomato paste; 1 (15-ounce) can kidney beans, drained; 1 (15-ounce) can black beans, drained; 1 (11-ounce) can sweet yellow corn Niblets, drained; 1/2 teaspoon Tabasco sauce, or to taste; 1 teaspoon salt

Author:: Jamie Geller
Publish date:: Jun 14, 2011

11minDuration
11minPrep Time
8 servings ServingsServings

Ingredients

8 prepared individual pizza crusts
2 tablespoons olive oil
2 cups shredded cheddar cheese
2 cups shredded mozzarella chesse
1 (15-ounce) can chopped tomatoes, drained
1 (6-ounc) can tomato paste
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (11-ounce) can sweet yellow corn Niblets, drained
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon salt

Preparation

Preheat oven to 425 degrees F. Lightly grease a cookie sheet with non-stick cooking spray.
Place pizza crusts on prepared cookie sheet and brush with olive oil.
Bake pizza crusts, uncovered, at 425 degrees for 5 minutes.
In the meantime mix cheeses in a small bowl. Set aside.
In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about 1/4-inch of edges.
Sprinkle with cheeses.
Return to oven. Bake, uncovered, at 425 degrees for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand 5 minutes before serving.

Tips

Top each pizza with 2 to 3 slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.

Contributed by: Quick & Kosher, JAMIE GELLER

This delicious and nutritious Mexican-style pizza is also adapted from a fabulous handbook for good eating: Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.