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Mexican Dip Pizza with Cornbread Crust

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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 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.
Nutrition Facts
1 piece: 406 calories, 21g fat (11g saturated fat), 39mg cholesterol, 1058mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 16g protein.

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