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Refried Bean Pizza Recipe

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This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.—Gail Eltgroth, Austin, Texas

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Refried Bean Pizza Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups (8 ounces) shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

Directions

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 406 calories, 21 g fat (11 g saturated fat), 39 mg cholesterol, 1,058 mg sodium, 38 g carbohydrate, 5 g fiber, 16 g protein.

Originally published as Refried Bean Pizza in Quick Cooking March/April 2004, p20

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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