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South-of-the-Border Pizza

South-of-the-Border Pizza
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
12 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

South-of-the-Border Pizza (continued)

Directions (continued)

  • 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).
Nutrition Facts: 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013