The First Health Blog Service

Great Mexican Pizza

March 2nd, 2006

6 SERVINGS
30 MINUTES

Layer on the Southwestern flavors in
this pizza variation. Other toppings
could include jarred pickled jalapeno
slices or sauteed onions.

MEAL PLAN: Serve with golden acorn or
delicata squash, allowing half a squash
per person. Pierce each whole squash
several times with fork, then microwave
until easily pierced with knife but still firm,
4 to 7 minutes. Cut in half lengthwise and
scoop out seeds before serving.

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

1. Preheat oven to 425 [degrees] F. Place crust on
large baking sheet. Spread refried beans
over crust to within 1 inch of edge. Spoon
salsa over beans and sprinkle with
cheese. Arrange tomato slices in concentric
circles over cheese. Scatter
sliced olives on top.

2. Bake until cheese is bubbly, about 14
minutes. Remove from oven and let stand
2 to 3 minutes before cutting into wedges.

PER SERVING: 319 CAL; 16G PROT; 10G TOTAL FAT (4G
SAT. FAT); 40G CARB; 22MG CHOL; 895MG SOD; 35G
FIBER

Entry Filed under: Recipes