My husband is a picky eater, but this healthful Mexican-style pizza has such amazing flavor that he actually looks forward to it. Leftovers taste even better the next day. —Mary Barker, Knoxville, Tennessee
Loaded Mexican Pizza
Mexican-Style Pizza Tips
What else can you put on Mexican-style pizza?
Beef it up with some taco meat or rotisserie chicken with salsa.Can you make your own pizza crust for Mexican-style pizza?
Of course! Customize your crust with our best homemade pizza dough recipe. If you need something fast, try this thin crust pizza crust that’s ready in 10 minutes.How do you store Mexican-style pizza?
Store this loaded Mexican-style pizza in an airtight container in the refrigerator for up to 4 days.—Elizabeth Harris, Taste of Home contributing writer
Loaded Mexican Pizza
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium red onion, chopped
- 1 small sweet yellow pepper, chopped
- 3 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 3 medium tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 prebaked 12-inch thin pizza crust
- 2 cups chopped fresh spinach
- 2 tablespoons minced fresh cilantro
- Hot pepper sauce to taste
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded pepper jack cheese
Directions
- In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
- Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper Jack cheese.
- Bake at 400° for 12-15 minutes or until cheese is melted.
Nutrition Facts
1 piece: 295 calories, 8g fat (3g saturated fat), 17mg cholesterol, 581mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 vegetable, 1 lean meat.
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