Wednesday, June 25, 2008

Mexican Pizza

Prep/Total Time: 30 minutes
Yield: 8 slices

1 large onion
1 prebaked Italian bread shell crust (14 ounces)
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded cheddar cheese
3 cups shredded lettuce
1 cup (4 ounces) shredded Mexican cheese blend
1/3 cup chopped seeded tomato
2 tablespoons sliced ripe olives
1/2 cup coarsely chopped ranch-flavored tortilla chips

Slice half of the onion and chop the rest; set aside. Place crust on an ungreased 12-in. pizza pan. Spread beans over crust to within 1/2 in. of edges. Top with cheddar cheese and sliced onion.

Bake at 450° for 10-12 minutes or until cheese is melted. Top with lettuce, Mexican cheese, chopped onion, tomato, olives and tortilla chips.

Tips and Tricks
I used green onions in place of the regular onion, skipped the Mexican blend cheese and used regular tortilla chips. I also found a tiny can of black olives at my local grocery store. My husband is the only one who likes them, so I placed them on his portion only.
Make It Healthier
Use thin-crust pizza crust. Use fat free refried beans. Use trans-fat free tortilla chips.
How Kids Can Help
Spread beans on crust. Top with cheese and other toppings.

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