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New Mexico-Style Pizza Recipe

New Mexico-Style Pizza Recipe photo by Taste of Home

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Sometimes creativity and extra food in the refrigerator come together in amazing ways. Lisa Renshaw of Kansas City, Missouri writes, “This outrageously delicious pizza really was developed from combining leftovers. Now it's my husband's favorite!”

This recipe is:

Healthy

Quick

Diabetic Friendly

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New Mexico-Style Pizza Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1 prebaked 12-inch thin pizza crust
1-1/2 cups salsa verde
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 cups shredded cooked chicken breast
1/2 cup frozen corn, thawed
3 green onions, thinly sliced
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
6 tablespoons fat-free sour cream

Directions

Place crust on a pizza pan or baking sheet. In a small bowl, combine the salsa verde, lime juice, cumin, salt and oregano; spread over crust. Top with chicken, corn, onions and cheese.
Bake at 450° for 8-10 minutes or until heated through and cheese is melted. Sprinkle with cilantro. Serve with sour cream. Yield: 6 slices.

Nutritional Facts 1 slice with 1 tablespoon sour cream equals 285 calories, 7 g fat (2 g saturated fat), 45 mg cholesterol, 923 mg sodium, 32 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as New Mexico-Style Pizza in Light & Tasty December/January 2008, p13

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for New Mexico-Style Pizza

New Mexico-Style Pizza

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Reviewed on Jul. 16, 2010 by MomNErin

I love the recipe as-is, and make it this way often. Other times, however, I mix the salsa verde with low fat cream cheese, to make a thicker "sauce". I also like to add black beans. It's a delicious meal!

Reviewed on Oct. 10, 2008 by plumcrazy__Alta

Could you please post the recipe because the link is for subscribers only, thank you,

Reviewed on Oct. 10, 2008 by Pinstripes

MMM! Just like the author I had a bunch of leftovers to use up and tried this recipe. It's sooo good! I ran short of the salsa verde and used a chopped up tomato to make up the difference. Was still incredibly yummy. (also omitted the sour cream. you'll never miss it.)