South-of-the-Border Pizza Recipe

South-of-the-Border Pizza Recipe photo by Taste of Home

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When we moved from Santa Barbara, California to Alaska 25 years ago, my friends gave me copies of all their special Mexican recipes. This easy-to-assemble entree remains one of our favorites. —Eileen Becker of Homer, Alaska

This recipe is:

Healthy

Quick

Diabetic Friendly

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South-of-the-Border Pizza Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1 tablespoon cornmeal
1 loaf (1 pound) frozen bread dough, thawed
1/2 pound lean ground beef (90% lean)
1 medium onion, chopped
1 sweet yellow pepper, chopped
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
1 cup salsa
1 can (4 ounces) chopped green chilies
1 to 2 teaspoons chili powder
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
2 medium tomatoes, chopped
2 cups shredded lettuce

Directions

Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle.
Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned.
Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through.
Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately. Yield: 2 pizzas (6 slices each).

Nutritional Analysis: One slice equals 250 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 706 mg sodium, 31 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as South-of-the-Border Pizza in Light & Tasty February/March 2001, p31