South-of-the-Border Pizza Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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 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).
Originally published as South-of-the-Border Pizza in Light & Tasty February/March 2001, p31

Nutritional Facts

1 slice: 252 calories, 7g fat (3g saturated fat), 23mg cholesterol, 641mg sodium, 33g carbohydrate (4g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 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
  1. 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.
  2. Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned.
  3. 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.
  4. 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).
Originally published as South-of-the-Border Pizza in Light & Tasty February/March 2001, p31

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