Categories
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Mexican Style Pizzas |
Tips: For a low-fat mexican-style salad to
serve with this pizza, arrange sliced
tomatoes, fresh cilantro leaves, and a
few slices of a small, ripe avocado.
Sprinkle with fresh lime juice and
coarse sea salt. Avocados have quite a
high oil content, so eat in moderation.
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Yield:4
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INGREDIENTS: |
| 4 |
ready-made individual pizza boxes |
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| 1 tbsp |
olive oil |
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| 7 oz can |
chopped tomatoes with garlic and herbs |
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| 2 tbsp |
tomato paste |
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| 7 oz can |
kidney beans, drained and rinsed |
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| 4 oz |
corn kernels, thawed if frozen |
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| 1-2 tsp |
chili sauce |
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| 1 |
large red onion, shredded |
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DIRECTIONS:
- Preheat the oven to 425`F. Arrange the pizza bases on a cookie sheet and brush them lightly with the oil.
- In a bowl, mix together the chopped tomatoes, tomato paste, kidney beans, and corn, and add chili sauce to taste. Season with salt and pepper to taste.
- Spread the tomato and kidney bean mixture evenly over each pizza base to cover. Top each pizza with shredded onion and sprinkle with some grated cheese and a few slices of green chili according to taste.
- Bake in the oven for about 20 minutes until the vegetables are tender, the cheese has melted, and the base is crisp and golden.
- Remove the pizza from the cookie sheet and transfer to serving plates. Serve immediately.
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